Pumpkin soup with coconut curry and peas

Ingredients for 4 servings:

• 1 small Hokkaido pumpkin(s), the flesh cut into cubes
• 1 bunch of spring onions, cut into rings
• 2 tbsp rapeseed oil
• 500 ml water
• 2 tsp curry paste, yellow
• 2 stock cubes, low-fat
• 400 ml coconut milk
• 2 tbsp apple compote, chunky
• 2 tsp, heaped tomato ketchup
• some salt and pepper
• 1 tsp paprika paste, extra hot
• 4 tbsp peas, frozen
• 2 tsp marjoram
• n. B. water

Instructions

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

rich, with marjoram and paprika paste

For the soup, first sauté the chopped pumpkin and spring onions in oil in a slightly larger pot. Deglaze with 500 ml of water, then reduce the heat to low and cover the pot. Simmer for about 20 minutes, then puree the contents of the pot with a blender or hand blender. If the vegetables are still too crunchy, simmer a little longer. There should be some chunks left, so don’t necessarily strain the soup through a sieve. Then add the apple compote and tomato ketchup and stir again. Now add the curry paste, the meat stock cubes, and a little water and stir until the curry paste has dissolved. Season well with pepper, a little salt, and add the extra-hot Hungarian paprika. Season with marjoram and finally add the frozen peas to the soup. Add more water to reach the desired consistency and bring back to a boil. The peas should be just piping hot, but still retain a slight bite.