Summary

Ingredients

• 1 Hokkaido pumpkin (se)
• 1 mango (s)
• 2 banana (s)
• 0.5 ½ bunch spring onion (s)
• 400 ml coconut milk
• 750 ml vegetable stock
• 2 small onions
• 2 tablespoon coconut oil
• 1 teaspoon curry paste, red
• salt and pepper
• 2 cm ginger
• Chilli powder
• Lemongrass powder
• 2 kaffir lime leaves, dried

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Instructions

1. Dice all ingredients. Fry the pumpkin together with the onion in coconut oil for a few minutes and add the ginger. Season with salt, pepper and chilli. Deglaze with the vegetable stock and cook for about 15 minutes. Add the coconut milk, curry paste, mango, lemongrass powder, spring onions and banana and bring to the boil briefly. Now puree everything and add the kaffir lime leaves to the soup for about 10 minutes. Serve warm.