Pumpkin Cream Soup with Curry
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg pumpkin meat, Hokkaido
- 250 g carrot (s)
- 500 g potato (s)
- 1 liter vegetable broth
- 80 ml coconut milk
- 2 tablespoon desiccated coconut
- 1 tablespoon curry powder
- 1 onion (s)
- 1 tablespoon oil
- some salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash, cut, core and dice the pumpkin. Peel, wash and dice the carrots and potatoes. Finely dice the onion. Heat the oil in a large saucepan and sauté the onion cubes. Add the stock and the remaining vegetables and cook for 30-45 minutes, season with salt and pepper. Puree the soup. Stir in coconut milk, desiccated coconut and curry and season to taste again. Garnish with a few herbs and serve!
- The amount is enough for 4 people as a main course. You can prepare the soup the evening before, warm it up and freeze it super.
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