Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 large onion (s)
- 1 small pepper
- 650 g pumpkin meat, (preferably Hokkaido)
- 2 teaspoons ginger, fresh
- 600 ml vegetable stock
- 400 ml coconut milk
- 2 tablespoon olive oil
- curry
- salt
- pepper
- 2 potato (s)
Print Recipe
Pin Recipe Instructions
- Peel and finely chop the onion, cut the peppers into thin rings, dice the pumpkin flesh, peel and dice the potatoes, peel the ginger and grate finely.
- Sauté the onions, peppers and pumpkin in the olive oil, add the potatoes and ginger. Pour in the vegetable stock, bring to the boil and simmer gently over a low heat for 15 to 20 minutes.
- Puree the soup. Warm the soup with the coconut milk (do not let it boil, otherwise coconut milk will flocculate) and season with curry, salt and pepper.
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