Summary

Ingredients

• 1 kg pumpkin (s), e.g., Hokkaido
• 2 large onions
• 4 carrot (s)
• oil for frying, e.g., rapeseed oil
• 1 tablespoon curry paste, red, lightly heaped
• 2 banana (s), ripe
• 1 liter water
• 1 can coconut milk
• 1 tablespoon vegetable stock, granulated
• 1 tablespoon salt
• 1 tablespoon black pepper, ground
• 3 tablespoon balsamic vinegar, light or dark
• 1 tablespoon lemon juice, fresh, concentrate is also possible
• 2 tablespoon sugar

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Instructions

1. Clean the vegetables, roughly dice the pumpkin, cut the onions and carrots into slices.
2. Heat the oil in a large saucepan and fry the onions with the carrots. Then add the red curry paste and fry briefly. Now add the pumpkin pieces and add enough water until everything is lightly covered. One liter should be enough, but if necessary just take more. Put the lid on the saucepan and simmer over medium heat for 20 minutes. After about 15 minutes add the sliced bananas.
3. At the end of the cooking time, check whether the pumpkin pieces are soft and work with the hand blender until everything is nice and creamy. Now the coconut milk is added and the soup is seasoned with the spices, balsamic vinegar, lemon juice and sugar. The stated quantities are guidelines and can be varied as desired. If the soup is still too thick, just add a little more water.
4. It goes well with fresh baguette and a good red wine.
5. By the way, the soup can also be frozen wonderfully.