Spicy Pumpkin Soup from Butternut Squash

Summary

Prep Time	1 hr 30 mins
Cook Time	30 mins
Total Time	2 hrs
Course	Soup
Cuisine	European
Servings (Default: 8)

Ingredients

Spicy Pumpkin Soup from Butternut Squash

Instructions

Wash, peel, clean and dice the vegetables.
Then sauté the onions and garlic in oil in a higher saucepan until the onions are lightly brown. Add the potatoes and chopped ginger and fry for a few minutes. Then add the pumpkin and carrots. Fry for a few minutes and stir diligently so that nothing turns black.
Deglaze with the vegetable stock and bring the soup to a boil. Simmer for 15-20 minutes, gradually adding the pulp from the 3 cans of coconut milk and the red curry paste while stirring. After a while, the pumpkin will begin to crumble.
Puree the soup with a hand blender, season with pepper and pour into plates. Garnish with a few dashes of pumpkin seed oil.

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