Spicy Thai pumpkin soup

Ingredients for 4 servings:

• 1 kg Hokkaido pumpkin(s), diced
• 1 onion(s), diced
• 1 garlic clove(s), diced
• 2 apples, sour, diced
• 2 cm ginger, diced
• 3 tbsp olive oil
• 400 ml coconut milk
• 500 ml vegetable stock
• 1 ½ tsp red curry paste
• 1 tsp curry powder
• 1 tsp chili powder
• 1 tbsp sugar
• salt and pepper
• 1 lime(s), squeezed
• 1 bunch coriander greens, chopped
• ½ bunch Thai basil, chopped
• 1 red chili pepper(s), diced
• 2 kaffir lime leaves, fresh or dried
• 1 tbsp pumpkin seed oil
• 1 stalk(s) lemongrass

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

warms you up nicely on cold or wet days

Sauté the diced onion and garlic in a saucepan. Add the ginger and pumpkin and sauté briefly. Deglaze with the vegetable stock. Add the apple, coconut milk, and curry paste and simmer for about 10-15 minutes over medium heat, until the pumpkin is soft. Purée the soup with a hand blender. Add the chili powder, curry powder, sugar, chili pepper, lemongrass, and kaffir lime leaves and simmer for another 10 minutes. Remove the pan from the heat and discard the kaffir lime leaves and lemongrass stalk. Stir in the lime juice, coriander, Thai basil, and pumpkin seed oil. Season with salt and pepper.