Summary

Ingredients

• 500 g pumpkin (se) (Hokkaido)
• 1 red pepper (s)
• 150 ml coconut milk
• 1 tablespoon curry powder
• 1 pinch (s) cinnamon
• 1 pinch (s) nutmeg
• Cayenne pepper
• Vegetable broth
• water

Print Recipe Pin Recipe

Instructions

1. Wash the hokkaido squash and peppers. Remove both from the core and cut into small cubes. Put in a saucepan and add a little vegetable stock and water so that the vegetables are just covered. Let simmer for 25 minutes. Remove from heat and puree. Add coconut milk, curry, cinnamon, nutmeg and cayenne pepper, stir and simmer again on a low flame. Season to taste with the spices.