Summary

Ingredients

• 700 g pumpkin pulp from butternut squash
• 150 g carrot (s)
• 250 g potato (s)
• 1 medium onion (s)
• 1 tablespoon, heaped ginger, chopped
• 1 tablespoon curry paste, red
• 1 teaspoon orange zest
• 700 ml vegetable stock
• 1 can coconut milk (400 ml)
• sugar
• salt
• Lime juice
• Chilli flakes
• oil

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Instructions

1. Peel and core the pumpkin and weigh 700 g of pulp. Peel the carrots and potatoes, cut the vegetables into cubes. Peel and finely chop the onion.
2. Steam the onion cubes in oil until translucent, add the ginger and curry paste and sauté briefly. Put the vegetables in the pot and sauté them for a few minutes, then add the stock and coconut milk, add the orange zest and simmer for about 25 minutes. Then puree the soup and season with salt, sugar and lime juice. To serve, sprinkle with chilli flakes as desired.
3. Whether you want to use chilli depends of course on your personal taste. The curry paste already brings a certain basic spiciness with it. So try it first, then season!