Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 1 pumpkin meat (Hokkaido), 600-700 g
- 1 onion (s)
- 1 clove garlic
- 1 can coconut milk
- 250 ml vegetable stock
- 1 piece (s) ginger root, fresh, the size a thumb
- 150 ml orange juice
- salt and pepper
- Curry powder
- Cayenne pepper
- Oil, for frying
Print Recipe
Pin Recipe Instructions
- Dice the onion and garlic and sauté in hot oil in a saucepan until translucent.
- In the meantime, cut the pumpkin in half and remove the seeds with a spoon. Roughly dice the pumpkin and fry briefly with the onions and garlic. Deglaze with the vegetable stock. Put the lid on the pan and steam the pumpkin for about 10-15 minutes until it is soft. Add the coconut milk and orange juice and puree everything with the hand blender.
- Bring the soup to the boil, add the grated ginger and season with salt, pepper, curry powder and the cayenne pepper.
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