Pumpkin soup with curry

Preparation time: 1 hour Number of servings: up to 2 kg of soup In 100 g of soup: Energy value 78 kcal Carbohydrates 5 g - Including sugars 2 g Protein 1 g Fat 6 g Diet: gluten-free, low-sugar, low-carbohydrate.

• Hokkaido pumpkin pieces with skin 800 g or more
• chicken or vegetable broth 500 ml
• coconut milk or cream 1 can - 400 g
• 3 tablespoons of oil or olive oil
• large onion 200 g
• garlic 3 large cloves
• fresh ginger 1 cm of root
• curry powder 2 flat teaspoons
• half a level teaspoon of salt
• 1/4 teaspoon freshly ground pepper
• basil pesto (any quantity)
• a small handful of parsley or cilantro
• coconut milk or cream, any amount
• any quantity of your favorite bread or croutons

Pumpkin soup with curry

Read the entire recipe first to plan your work, gather ingredients, and plan your preparation steps. If you use chicken broth, your soup will be vegan.

Prepare the entire soup in a pot. Place 3 tablespoons of olive oil, butter, or 30 grams of clarified butter in the pot. Peel and coarsely chop a large onion. Sauté the onion slices in the butter for five minutes over a slightly lower heat, just until translucent. Then add three large garlic cloves, peeled and sliced, and a piece of ginger root, peeled and sliced. About 1-2 cm (depending on the thickness of the root) is enough. Stir everything together and sauté for two minutes.

Tip: If you don't have fresh ginger, add 1/3 teaspoon of ground ginger. You can omit the ginger entirely if you have red curry paste at home. Add this paste at the very end, after blending the soup. Adjust the amount depending on how strong and spicy you like your soup.

Add 800 grams of Hokkaido pumpkin flesh, including the peel, to the pot. Scoop out the pumpkin and cut it into 2-3 cm pieces. Immediately pour about 500 ml of homemade vegetable broth or, for a meat version, chicken broth into the pot. This can be reserved broth or stock from another soup. Alternatively, you can use stock cubes or bouillon cubes, following the instructions on the package. However, I highly recommend cooking this soup with homemade broth. Finally, add two level teaspoons of curry powder. Stir the ingredients together. Cover the pot with a lid. Bring to a boil, then reduce the heat to a simmer. Cook until the pumpkin is tender. Mine took about 20 minutes.

Tip: Hokkaido pumpkin is best for this soup, as it has perfect flesh and a slightly nutty flavor. If you must substitute another pumpkin, consider a Provençal or butternut squash. Alternatively, regular pumpkin will also work well.

Shake well and open a 400-gram can of coconut cream or milk. I recommend looking for a milk with as much coconut extract as possible. I used coconut cream with 75% extract. Add the entire contents of the can to the pot. Add half a level teaspoon of salt and 1/4 teaspoon of freshly ground pepper. Stir everything together. Bring the soup to a boil and remove from the heat.

Blend the soup until smooth, creamy, for example, using a hand blender or a blender. Only then should you test the taste of the curry pumpkin soup and decide whether to add a little salt or pepper, and optionally a pinch of chili pepper. Since my broth was rich and well-seasoned, I didn't add any spices. If you have red curry paste, you can add a little, stir the soup, and check the taste.

Serve the pumpkin curry cream while still hot, immediately after cooking. It tastes delicious with a piece of baguette or other favorite bread. I serve the soup with basil pesto and a little leftover coconut milk or cream from the can. Garnish with parsley or cilantro.

The soup can also be served with a dollop of sour cream or a dash of heavy cream. It's also a good idea to serve it with toasted seeds: pumpkin or sunflower. It's delicious with pan-toasted almond flakes, chili flakes, puff pastry puffs, or croutons.

Store the soup in the refrigerator, covered (in a pot or glass container), for up to 3 days. I haven't tested it for longer. Before serving, reheat the soup over low heat. Add a little more broth if necessary.

Enjoy your meal.