Summary

Ingredients

• 1 small pumpkin (se), (Hokkaido or butternut), approx. kg
• 100 g curry paste, (Thai), red, medium hot
• 1 large onion (s)
• 1 can coconut milk, creamy, approx. 400 ml
• salt
• vegetable broth
• Chili powder
• 2 tablespoon oil, neutral

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Instructions

1. Peel the pumpkin and remove the seeds, cut into bite-sized, even cubes. The cubes shouldn`t be too small, otherwise the curry will quickly become mushy. Sauté the finely diced onion with the oil in a large pan, better in a wok. Add the pumpkin pieces and fry for another 2-3 minutes. Now stir in the curry paste and also let it roast briefly so that the flavors develop. Stir in coconut milk and, with the lid closed (depending on the size of the pumpkin cubes), simmer on low heat for about 15-25 minutes. The pumpkin should have the consistency of a cooked boiled potato.
2. For me, the curry is ready at this point, I usually serve parboiled spring rice with it. If you like, you can of course add seasoning or dilute the sauce, which has been heavily thickened. If you want a delicious pumpkin soup, you can simply puree the curry with plenty of vegetable stock.