John Myers
Ingredients for 8 servings:
- 1 kg butternut squash
- 300 g carrot(s)
- 50 g fresh ginger
- 3 m.-sized potatoes
- 2 m.-sized onion(s)
- 2 cloves garlic
- rapeseed oil
- 1 tsp curry paste, red
- 1 liter vegetable broth
- 3 cans coconut milk, only the pulp, not the water
- some black pepper, freshly ground
- some pumpkin seed oil for garnish
Instructions
Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours
with coconut and ginger
Wash, peel, trim, and dice the vegetables. Then, in a tall pot, sauté the onions and garlic in oil until the onions are lightly browned. Add the potatoes and chopped ginger and fry for a few minutes. Then add the pumpkin and carrots. Fry for a few minutes, stirring frequently to prevent the soup from turning black. Deglaze with the vegetable stock and bring the soup to a boil. Simmer for 15-20 minutes, gradually adding the pulp from the 3 cans of coconut milk and the red curry paste while stirring constantly. After a while, the pumpkin will begin to break down. Purée the soup with a hand blender, season with pepper, and ladle into bowls. Garnish with a few drops of pumpkin seed oil.
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