Sharp pumpkin soup

Ingredients (for 4 portions):

• 1 kg pumpkin (e.g. Hokkaido or butternut), peeled and cut into pieces
• 1 large onion, chopped
• 2 cloves of garlic, chopped
• 1 tbsp olive oil
• 800 ml vegetable stock
• 200 ml coconut milk
• 1 tsp curry powder
• 1/2 tsp chilli flakes (or to taste)
• Salt and pepper to taste
• Fresh herbs (e.g. coriander or parsley) to garnish
• Optional: a dash of lime juice for freshness

Preparation:

Preparation

Peel the pumpkin (Hokkaido does not need to be peeled) and cut into cubes. Chop the onion and garlic.

Sauté

Heat the olive oil in a large pan. Sauté the onion and garlic until translucent.

Add the pumpkin

Add the pumpkin cubes to the pan and sauté for 5 minutes, stirring occasionally.

Seasoning

Add the curry powder and chilli flakes, mix well and fry briefly until the spices are fragrant

Cooking

Add the vegetable stock and bring to the boil. Reduce the heat and simmer the soup for about 20 minutes until the pumpkin is soft.

Puree

Finely puree the soup with a hand blender until it is creamy.

Stir in the coconut milk

Add the coconut milk and reheat the soup, but do not boil. Season to taste with salt, pepper and optionally a dash of lime juice.

Serve

Pour the soup into bowls, garnish with fresh herbs and chilli flakes. A dollop of coconut milk as decoration creates a beautiful look.

Tip

Serve the soup with fresh baguette or roasted pumpkin seeds for an even more savoury experience!

Have fun cooking and enjoying! 😊