John Myers
Ingredients for 8 servings:
- 1 kg pumpkin(s), e.g. B. Hokkaido
- 2 large onions
- 4 carrots
- n. B. Oil for frying, e.g. rapeseed oil
- 1 tbsp red curry paste, slightly heaped
- 2 bananas, ripe
- 1 liter of water
- 1 can coconut milk
- 1 tbsp vegetable stock, granulated
- 1 tbsp salt
- 1 tbsp black pepper, ground
- 3 tbsp Balsamic vinegar, light or dark
- 1 tbsp lemon juice, fresh, concentrate also works
- 2 tbsp sugar
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes
A delicious, sophisticated soul warmer for gray autumn days.
Clean the vegetables, roughly dice the pumpkin, and slice the onions and carrots. Heat the oil in a large pot and fry the onions and carrots. Then add the red curry paste and fry briefly. Add the pumpkin pieces and enough water to lightly cover everything. One liter should be enough, but add more if necessary. Cover the pot and simmer for 20 minutes over medium heat. After about 15 minutes, add the sliced bananas. Once the cooking time is up, check that the pumpkin pieces are soft and blend with a hand blender until everything is nice and smooth. Now add the coconut milk and season the soup with the spices, balsamic vinegar, lemon juice, and sugar. The quantities given are guidelines and can be adjusted to taste. If the soup is still too thick, simply add a little more water. Serve with fresh baguette and a good red wine. The soup also freezes wonderfully.
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