John Myers
Ingredients for 6 servings:
- 1 kg pumpkin(s), (Hokkaido)
- 3 carrots
- 4 cloves garlic
- 2 onions
- 1 piece(s) ginger, double the size of a walnut
- 800 ml coconut milk
- 600 ml vegetable stock
- 1 jar curry paste, red
- e.g. lemon juice
- some chili powder
- Salt
- Oil, for frying
- possibly orange juice, some
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes
gentle spiciness, with curry notes and mild coconut milk
Peel and dice the pumpkin, carrots, ginger, garlic, and onions. Sauté the pumpkin and carrots in oil. After a short time, add the ginger, garlic, and onions and fry briefly. Pour in the vegetable stock and coconut milk. Simmer for about 15 minutes, until the pumpkin is soft. Add the jar of curry paste and then puree everything with a hand blender until smooth. Finally, season to taste with lemon juice, salt, chili powder, and a little orange juice, if desired. I recommend fried shrimp and some homemade croutons as a side dish to the soup.
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