Soups & creams
Pumpkin and coconut curry soup
Spiced pumpkin and coconut milk cream with a spicy kick.
VegetarianVeganGluten-free
Ingredients
- 700 g pumpkin, peeled and chopped
- 1 onion, quartered
- 2 garlic cloves
- 15 g fresh ginger
- 1 tablespoon curry paste
- 500 g vegetable stock
- 200 g coconut milk
- 30 g coconut or olive oil
- Coriander and pumpkin seeds to serve
- Salt to taste
Step-by-step
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- Put the onion, garlic and ginger in the mixing bowl and chop 4 sec/speed 5.
- Add the oil and saute 6 min/120°C/spoon speed.
- Add the curry paste and saute 1 min/100°C/spoon speed.
- Add the pumpkin and the stock and set 18 min/100°C/speed 1.
- Add the coconut milk and blend 1 min/speed 5-10 progressively.
- Adjust the salt and the spiciness to your taste.
- Serve with fresh coriander and pumpkin seeds on top.
Tips
- Adjust the amount of curry paste according to its intensity.
- An extra splash of coconut milk when serving adds creaminess.
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