Summary

Ingredients

• 1 teaspoon oil
• 3 onion (s), chopped
• 4 clove (s) garlic, chopped
• 2 large tomato (s)
• 500 g pumpkin meat (Hokkaido), chopped
• 300 g potato (s), chopped
• 1 medium carrot (s)
• 2 liters vegetable broth, strong
• 4 teaspoon coconut milk, instant
• 1 tablespoon curry powder, sweet
• 2 oranges, including the juice
• 1 teaspoon chili powder, extra hot, freshly ground
• 0.25 teaspoon ¼ nutmeg
• 1 teaspoon lime juice, possibly more
• 125 ml cream, reduced fat
• salt

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Instructions

1. Clean or peel and chop the vegetables. For soups, I always chop the vegetables in the multi-chopper, which shortens the preparation time enormously.
2. Heat the oil in a large saucepan. Fry the onions and garlic briefly and deglaze with the vegetable stock. Add the curry, nutmeg, orange juice and chilli and simmer for about 30 minutes. If the soup gets too thick, add a little vegetable stock.
3. Add the coconut powder towards the end of the cooking time. Remove from heat and puree finely. Stir in the cream and heat again briefly. Season to taste with lime juice, add salt if necessary. If you like, you can stir some chopped coriander greens into the finished soup.
4. Tip: If you can`t find a sweet curry powder, you can also use normal Indian curry powder and add a little honey (approx. 1 - 2 teaspoons) to the soup at the end.
5. Per serving:
6. Calories: approx. 115 kcal, fat: approx. 3.7 g, WW: approx. 2.3 P.
7. So the whole pot just has:
8. Calories: approx. 690 kcal, fat: approx. 22 g, WW: approx. 13.7 P.