John Myers
Ingredients for 4 servings:
- 2 tbsp oil, e.g. rapeseed oil
- 1 Hokkaido pumpkin(s)
- 1 large sweet potato(s)
- 1 large onion(s)
- 1 ginger root
- Vegetable broth, approx. 1.5 liters
- 1 tsp curry powder, mild
- Soy sauce
- 250 g unsweetened yogurt substitute
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes
simple and healthy
Heat the oil in a large pot. Chop the onion and fry it in the pot. Meanwhile, cut the unpeeled pumpkin into bite-sized pieces. As soon as the onion looks yellow, add the already sliced pumpkin pieces to the pot. Do the same with the sweet potato and finally slice the ginger root and add it to the pot. If anything starts to burn, add more oil and reduce the heat a little. Be careful not to burn! Fry everything with the lid on for about 15 minutes, stirring frequently. This will develop the roasted aromas. Add enough vegetable stock so that all the pieces are just submerged. Add the curry spice (best from an Asian store) and let the soup simmer for another 15 minutes. Purée the soup with an immersion blender. If the soup isn’t salty enough, add more soy sauce. Serve the pumpkin soup with a dollop of natural yogurt.
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