John Myers
Contents
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Ingredients
- 600 g Hokkaido pumpkin
- 1 Pc. Onion
- 1 Pc. Clove of garlic
- 2 cm Ginger
- 2 tbsp Ghee or coconut oil
- 3 tsp Indian curry paste
- 400 ml Coconut milk
- 500 ml Vegetable broth
- Salt pepper
- 2 tbsp Brown mustard seeds
Instructions
- Core the pumpkin and chop it roughly. Peel and finely chop ginger, onion and garlic. Heat the ghee in a large saucepan and sauté the onion and garlic in it. Add the pumpkin, ginger and curry paste and fry briefly.
- Deglaze with the stock and coconut milk and simmer covered for about 15 minutes until the pumpkin is soft. Puree the soup with the hand blender to the desired consistency and season with salt and pepper.
- Roast the mustard seeds briefly in a pan without fat until they smell and crackle (be careful: the seeds can jump ;-)) and then sprinkle over the finished soup.
- All Indian breads or flatbreads go well with it. If you like, you can add a dollop of sour cream, sour cream or yoghurt to the soup.
Nutrition
Serving: 100gCalories: 19kcalCarbohydrates: 2.3gProtein: 0.6gFat: 0.8g
