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Source: Lesyy from Getty Images

Pumpkin soup with curry

Pumpkin soup with curry and coconut milk, which is suitable for the holiday table.

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Ingredients

number of servings
4
  • 1 pcs Hokkaido pumpkin Added to
  • 2 Spoons olive oil Added to
  • 1 pcs onion Added to
  • 3 Cloves garlic Added to
  • 2 spoons curry spices Added to
  • salt and pepper to taste Added to
  • 400 ml coconut milk Added to
  • 1 litre vegetable broth Added to
  • For decoration: Added to
  • Pumpkin seeds Added to
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Directions

60 min.
1. Step

First, preheat the oven to 200 degrees. Cut the pumpkin in half and scoop out the seeds. You can save the seeds for later and bake them as a tasty side dish for soup. Then cut the pumpkin halves into smaller pieces and arrange them on a baking sheet lined with baking paper and drizzle with olive oil. Bake the pumpkin for approximately 30 minutes, or until it is soft.

2. Step

In the meantime, fry the chopped onion in a pan with olive oil. Once the onion is golden, add the curry powder and crushed garlic and fry for a few more minutes. Be careful not to burn the garlic - it's better to fry it on a lower heat. Then add the roasted pumpkin, coconut milk and stock. Let everything bubble on medium heat for about 10 minutes.

3. Step

Then blend the soup until smooth. Finally, season the soup with salt and pepper.

4. Step

Serve the pumpkin soup warm, sprinkled with roasted pumpkin seeds. This soup is a great dish for cool autumn days.

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Recipe author image Iwa

Pumpkin soup with curry

Pumpkin soup with curry and coconut milk, which is suitable for the holiday table.

60
Minutes
4
Number of servings
Directions
1. Step

First, preheat the oven to 200 degrees. Cut the pumpkin in half and scoop out the seeds. You can save the seeds for later and bake them as a tasty side dish for soup. Then cut the pumpkin halves into smaller pieces and arrange them on a baking sheet lined with baking paper and drizzle with olive oil. Bake the pumpkin for approximately 30 minutes, or until it is soft.

2. Step

In the meantime, fry the chopped onion in a pan with olive oil. Once the onion is golden, add the curry powder and crushed garlic and fry for a few more minutes. Be careful not to burn the garlic - it's better to fry it on a lower heat. Then add the roasted pumpkin, coconut milk and stock. Let everything bubble on medium heat for about 10 minutes.

3. Step

Then blend the soup until smooth. Finally, season the soup with salt and pepper.

4. Step

Serve the pumpkin soup warm, sprinkled with roasted pumpkin seeds. This soup is a great dish for cool autumn days.

Ingredients
1 pcs
Hokkaido pumpkin
2 Spoons
olive oil
1 pcs
onion
3 Cloves
garlic
2 spoons
curry spices
salt and pepper to taste
400 ml
coconut milk
1 litre
vegetable broth
For decoration:
Pumpkin seeds