in Soup Recipes

Pumpkin cream soup with curry

updated

Spread the love

Ingredients for 4 servings:

  • 1 kg pumpkin flesh, Hokkaido
  • 250 g carrot(s)
  • 500 g potatoes
  • 1 liter vegetable broth
  • 80 ml coconut milk
  • 2 tbsp desiccated coconut
  • 1 tbsp curry powder
  • 1 onion(s)
  • 1 tbsp oil
  • some salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

vegetarian, low-fat, quick to prepare, easy to freeze, easy to prepare

Wash the pumpkin, cut in half, remove the seeds, and dice. Peel, wash, and dice the carrots and potatoes. Finely dice the onion. Heat the oil in a large pot and sauté the diced onion. Add the broth and remaining vegetables and cook for 30-45 minutes, seasoning with salt and pepper. Puree the soup. Stir in the coconut milk, desiccated coconut, and curry powder and season again to taste. Garnish with a few herbs, if desired, and serve! This serves 4 people as a main course. The soup can be prepared the night before, reheated, or frozen.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

krümeltigers spicy garlic shrimps with crème fraîche and raw vegetables

The Greek