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🍽️ Creamy Pumpkin Coconut Soup with Ginger

210 kcal · 55 min · 4 servings

Ingredients

• 1 Hokkaido pumpkin(s) (approx. 600 g, diced)
• 1 piece(s) ginger (finely chopped)
• 1 onion(s) (finely diced)
• 1 can coconut milk (unsweetened, approx. 400 g)
• 2 tsp curry paste (red)
• 500 ml vegetable broth
• 1 potato(es) (finely diced)
• optional pumpkin seeds
• optional ginger (sliced)

Instructions

1. 1. Heat the coconut milk in a pot. Add the chopped onions, grated ginger, and curry paste, and sweat them lightly for three to four minutes. Then add the pumpkin cubes and the potato, and cook them along for another three minutes.
2. 2. Deglaze the mixture with the remaining coconut milk and vegetable broth. Cook the vegetables for about thirty minutes until soft. Then blend the mixture finely and pass it through a sieve to achieve a smooth consistency.
3. 3. Sprinkle the finished soup with roasted pumpkin seeds if you like. Garnish the dish additionally with a few fried ginger slices.

Nutrition per serving

• kcal: 210
• Protein: 3 g · Fett/Fat: 14 g · Carbs: 21 g