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🍽️ Creamy Pumpkin and Pineapple Soup with Curry Flavor

299 kcal · 30 min · 4 servings

Ingredients

• 300 g pineapple
• 300 g pumpkin (butternut or Hokkaido pumpkin)
• 20 g ginger (1 piece)
• 5 g coconut oil (1 tsp)
• 1 tsp yellow curry paste
• 200 ml vegetable broth
• 400 ml coconut milk
• 20 g cilantro (1 bunch)
• salt

Instructions

1. 1. Peel the pineapple and the pumpkin.
2. 2. Cut the flesh of both ingredients into small cubes.
3. 3. Peel the ginger.
4. 4. Chop the ginger very finely.
5. 5. Heat the coconut oil in a large pot.
6. 6. Sauté the ginger together with the pumpkin cubes over medium heat.
7. 7. Stir constantly while doing so.
8. 8. Let the mixture cook for 5 minutes.
9. 9. Add the pineapple cubes to the pot.
10. 10. Add the curry paste.
11. 11. Deglaze the mixture with the vegetable broth.
12. 12. Add the coconut milk.
13. 13. Bring the mixture to a boil.
14. 14. Let the soup simmer gently for about 10 minutes.
15. 15. Wash the coriander leaves.
16. 16. Shake the leaves well to remove excess water.
17. 17. Puree the soup until smooth using a blender.
18. 18. Season the soup with salt.
19. 19. Divide the soup among four bowls.
20. 20. Garnish the bowls with the chopped coriander leaves.

Nutrition per serving

• kcal: 299
• Protein: 3 g · Fett/Fat: 24 g · Carbs: 17 g