It is even a pity to pour such soup into deep bowls. In them, you can only admire him from above, and he has such a unique color. We will serve it in glass or crystal, let it be not only tasty but also beautiful.

Summary

Ingredients

• 400-500 g pumpkin
• 1 kg zucchini
• 3 cm fresh ginger root
• 3 cloves of garlic
• 1 can (400 g) coconut milk
• vegetable oil
• 2 teaspoon curry powder
• salt
• freshly ground black pepper
• lime wedges and cilantro for serving

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Instructions

1. Peel and seed pumpkin. Peel the zucchini if ​​necessary. Cut pumpkin and courgettes into medium chunks.
2. Peel and chop the ginger and garlic. In a large saucepan with a thick bottom, heat the oil, add the ginger and garlic, and fry over medium heat, 1 minute.
3. Add pumpkin to a saucepan, fry for 5 minutes. Add zucchini, season with salt, pepper, curry, stir, cover and simmer for 15 minutes.
4. Whisk the contents of the pot with a hand blender, gradually adding the coconut milk.
5. If the soup is too thick, dilute it with boiling water. Bring to a boil, cook for 2 minutes. Remove from heat, let it brew. Serve with lime wedges and cilantro leaves.