Pumpkin Soup Asian
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g pumpkin meat, (nutme pumpkin)
- 1 small onion (s)
- 2 piece (s) ginger, walnut-sized
- 400 ml coconut milk, (can)
- 2 teaspoon curry paste, red
- 400 ml vegetable stock
- 2 tablespoon pumpkin seeds
- 50 ml pumpkin seed oil
- salt
- 1 potato (s), floury cooking
Print Recipe
Pin Recipe Instructions
- Core the pumpkin, set the seeds aside, dice the pulp. Peel and dice the potato.
- Peel the onions and chop them very finely. Peel the ginger. Slice one piece lengthways and set aside. Finely dice the other piece.
- Remove 1 tablespoon of thick cream from the coconut milk and also set aside.
- Gently stew the onion, diced ginger and curry paste in a pan for approx. 5 minutes. After 3 minutes add the pumpkin cubes and cook with them. Also add coconut milk, vegetable stock and potatoes to the pan, lightly salt. Let simmer for approx. 20 minutes until soft, puree.
- Heat the oil in a pan and fry the ginger slices for 1-2 minutes until crispy. Pour the soup into plates and garnish with pumpkin seeds, ginger slices and coconut cream.
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