Summary

Ingredients

• 1 kg butternut squash (se)
• 300 g carrot (s)
• 50 g iner, fresh
• 3 medium potato (s)
• 2 medium onion (s)
• 2 cloves garlic
• Rapeseed oil
• 1 teaspoon curry paste, red
• 1 liter vegetable stock
• 3 cans coconut milk, just the pulp, not the water
• some black pepper, freshly ground
• some pumpkin seed oil for the garnish

Print Recipe Pin Recipe

Instructions

1. Wash, peel, clean and dice the vegetables.
2. 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.
3. 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.
4. Puree the soup with a hand blender, season with pepper and pour into plates. Garnish with a few dashes of pumpkin seed oil.