Pumpkin soup "Thai Curry"

Ingredients for 8 servings:

• 700 g butternut squash flesh
• 150 g carrot(s)
• 250 g potatoes
• 1 m.-sized onion(s)
• 1 tbsp, heaped ginger, chopped
• 1 tbsp red curry paste
• 1 tsp orange zest
• 700 ml vegetable stock
• 1 can coconut milk (400 ml)
• Sugar
• Salt
• Lime juice
• e.g. chili flakes
• oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

An exotic autumn dish

Peel and deseed the pumpkin, and weigh out 700g of flesh. Peel the carrots and potatoes, then dice the vegetables. Peel and finely chop the onion. Sauté the diced onion in oil until translucent, add the ginger and curry paste, and sauté briefly. Add the vegetables to the pot and sauté for a few minutes, then pour in the stock and coconut milk, add the orange zest, and simmer for about 25 minutes. Then purée the soup and season with salt, sugar, and lime juice. Sprinkle with chili flakes to taste before serving. Whether you want to use chili depends, of course, on your personal taste. The curry paste already adds a certain amount of spice, so it’s best to taste it first before adding seasoning!