Spicy pumpkin and orange soup with coconut flavor

Ingredients for 6 servings:

• 1 tsp oil
• 3 medium-sized onions, chopped
• 4 garlic cloves, chopped
• 2 large tomatoes
• 500 g pumpkin flesh (Hokkaido), chopped
• 300 g potatoes, chopped
• 1 m.-sized carrot(s)
• 2 liters of vegetable broth, strong
• 4 tsp coconut milk, instant
• 1 tbsp curry powder, sweet
• 2 orange(s), juice
• 1 tsp chili powder, extra hot, freshly ground
• ¼ tsp nutmeg
• 1 tsp lime juice, more if desired
• 125 ml reduced-fat cream
• Salt

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

WW – suitable and low in calories

Clean or peel and chop the vegetables. For soups, I always chop the vegetables in a food processor, which significantly reduces preparation time. Heat the oil in a large pot. Briefly fry the onions and garlic and deglaze with the vegetable stock. Add the curry, nutmeg, orange juice, and chili and simmer for about 30 minutes. If the soup becomes too thick, add a little vegetable stock. Towards the end of the cooking time, add the coconut powder. Remove from the heat and blend until smooth. Stir in the cream and heat briefly again. Season with lime juice and add more salt if desired. If you like, you can stir some chopped coriander into the finished soup. Tip: If you can’t find sweet curry powder, you can also use “regular” Indian curry powder and add a little honey (about 1-2 teaspoons) to the soup at the end. Per serving: Calories: approx. 115 kcal, Fat: approx. 3.7 g, WW: approx. 2.3 P The whole pot has just: Calories: approx. 690 kcal, Fat: approx. 22 g, WW: approx. 13.7 P