Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
Ingredients- 1 kg pumpkin (se), (Hokkaido)
- 3 carrot (s)
- 4 cloves garlic
- 2 onions)
- 1 piece (s) ginger, twice the size a walnut
- 800 ml coconut milk
- 600 ml vegetable stock
- 1 glass curry paste, red
- lemon juice
- some chili powder
- salt
- Oil, for frying
- possibly orange juice, something
Print Recipe
Pin Recipe Instructions
- Peel the pumpkin, carrots, ginger, garlic and onions and cut into cubes. Fry the pumpkin and carrots in oil. Add ginger, garlic and onions after a short time and fry briefly. Pour the vegetable stock and coconut milk on top.
- Simmer for about 15 minutes until the pumpkin is soft. Add the glass of curry paste and then puree everything with a hand blender so that it becomes nice and creamy.
- Finally, season to taste with lemon juice, salt, chili powder and possibly a little orange juice.
- As a side dish to the soup, I recommend fried prawns and a few homemade croutons.
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