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Pumpkin Curry Soup with Coconut Milk

Name: Pumpkin Curry Soup with Coconut Milk
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: Asiatische Küche
Ingredients: 1 kg Hokkaido pumpkin (approx. 800 g cleaned); 2 tbsp extra virgin olive oil; 1 tsp fine table salt; 1 yellow onion; 400 ml coconut milk; 600 ml vegetable broth; 50 g red curry paste

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60 min

Under an hour

Gurkerl Küche

Diese exotische Kürbis-Curry-Suppe vereint die herbstliche Milde des Hokkaido-Kürbisses mit der pikanten Schärfe roter Currypaste und cremiger Kokosmilch. Ein wärmendes Highlight für kalte Tage, das in nur 60 Minuten thailändisches Flair in Ihre Küche zaubert.

Ingredients

Price per portion:€ 6.42

Ingredients

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Hokkaido 1 kg Hokkaido-Kürbis (ca. 800 g geputzt)

Extra virgin olive oil 2 EL Olivenöl extra vergine

Small yellow onion 1 gelbe Zwiebel

Coconut milk 400 ml Kokosmilch

Vegetable broth 600 ml Gemüsebrühe

Red curry paste 50 g rote Currypaste

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Fine salt 1 TL Speisesalz fein

Preparation method

Preheat the oven to 220 °C. Halve the Hokkaido pumpkin, scoop out the seeds with a spoon, and remove the stem end. Since the skin of the Hokkaido is edible, it does not need to be peeled. Cut the flesh into wedges about 1 cm thick.

Mix the pumpkin wedges with 1 tbsp olive oil and 1/2 tsp salt. Spread them on a baking sheet lined with parchment paper, ensuring the pieces do not overlap. Bake in the preheated oven for about 30 minutes until the pumpkin is soft and gets lightly browned roasted spots.

Meanwhile, peel and finely dice the onion. Heat the remaining tbsp of olive oil in a medium-sized pot. Sauté the diced onion with the remaining salt over medium heat for 2–3 minutes until translucent, without letting them brown.