Pumpkin Cream Soup with Coconut Milk and Curry

Summary

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

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Instructions

1. 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.
2. 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.
3. Finally, season to taste with lemon juice, salt, chili powder and possibly a little orange juice.
4. As a side dish to the soup, I recommend fried prawns and a few homemade croutons.