I’m back with an autumn classic! My version of pumpkin soup with an exotic touch in terms of spices.
- 500-600 g of pumpkin (muscat or hokkaido)
- 1 small onion
- 1 clove garlic
- 2 small carrots
- ½ l of vegetable stock
- 200 ml of half-cream (25 % fat)
- 1 teaspoon curry powder
- 1 teaspoon ground ginger
- salt, pepper
- 100 ml coconut milk
Peel the pumpkin and clean it from seeds if needed. Cut it into cubes of about 1.5 cm and give it into a pan. Add the carrots which you also cut in small pieces. Pour some water so that it just covers the vegetable. Add some salt and pepper. Cook it at medium heat until both, pumpkin and carrots, are soft.
Meanwhile, heat up some oil in the pan and add the finely cut onion and garlic. Sweat it for some minutes until the onion is soft and golden.
Once done, purée (or smash) everything together until you get a smooth mixture without pieces and crumbs. Add the purée to the onion and combine everything with vegetable stock and coconut milk. Cook everything together for another 20 minutes by medium heat. Eventually, add the half-cream and cook until the soup gets the density and consistency you desire. Flavour with the spices and season to taste with some more salt and pepper.