Pumpkin and coconut soup
DIFFICULTY
RATING
COOK TIME
45 mins
45 mins
TOTAL TIME
45 mins
45 mins
Ingredients
Servings:
6
- 1 kg Hokaido Pumpkin
- 1 can(s) (400ml) Coconut milk
- 300 ml Vegetable stock
- 1/2 Vegetable Onion
- 2 Eßl curry powder
- 1 Eßl peanut paste (Pindakaas)
- 1 Eßl Matsaman Currypaste
- 20 gr fresh ginger
- 1 Teel. ground coriander
- 2 Essl. rape oil
Directions
- 1
Wash the Hokaido pumpkin, peel it roughly and cut it into pieces. Peel and halve the vegetable onion and cut one half into large pieces, the other half is best placed in a freezer bag in the refrigerator (can be used a few days later).
- 2
Heat the rape oil in a large pot. Steam the onion and pumpkin cubes for about 5-8min on medium heat. After about 4-5min. sprinkle the curry powder over them and stir in the Matsaman curry paste and sweat it on.
- 3
Add the coconut milk and vegetable stock and bring to the boil. Stir everything well and let it simmer for about 15 minutes. Now add the peanut paste, grated ginger and ground coriander.
- 4
Puree everything with a blender until a creamy mixture is obtained. Arrange on plates.
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