Pumpkin Soup
Servings: 6 servings
Ingredients
- 1 Hokkaido pumpkin, seeded and diced
- 1 walnut sized piece ginger, peeled and sliced
- 1 medium yellow onion, peeled and roughly chopped
- 2-3 tsp curry powder, heaped (depending on desired spiciness)
- 750 ml veggie broth (23.5 oz)
- 1 can coconut milk (90% coconut content) (400ml/13.5 oz)
- 1 lime, juiced
- salt, pepper, sugar and cayenne pepper to taste
- cooking oil
Instructions
- Sautee ingredients: Add chopped onion and ginger to a pot with oil and fry until onions are translucent. Then add pumpkin and cook for a couple of minutes. Now add curry powder and fry for a couple of minutes while stirring to it doesn't burn.1 Hokkaido pumpkin, seeded and diced, 1 walnut sized piece ginger, peeled and sliced, 1 medium yellow onion, peeled and roughly chopped, 2-3 tsp curry powder, heaped (depending on desired spiciness), cooking oil
- Add liquids: Now add veggie broth and coconut milk and let it simmer until the pumpkin is fully softened. The smaller the cubes, the quicker this will be. Then add the lime juice.750 ml veggie broth (23.5 oz), 1 can coconut milk (90% coconut content) (400ml/13.5 oz), 1 lime, juiced
- Blend it: Now blend the soup with a hand blender directly in the pot. Continue blending until all ingredients are finely pureed and you have a creamy soup. If the soup is too thick, you can add some water.
- Spice it: Now add sugar, salt, pepper and cayenne pepper to taste.salt, pepper, sugar and cayenne pepper to taste
- Enjoy & store: Top with pumpkin seeds and cayenne pepper or store it for later! The soup will continue to thicken as it cools, so you may need to add water when reheating it. You can store it in the fridge for a couple of days, or freeze it for up to three months