This recipe is fantastic...traditional pumpkin soup with coconut milk and curry. Delicious! Always making the most of seasonal veggies.
Pumpkin Soup with Coconut Milk and Curry
- 1 medium-sized pumpkin
- 1 can of coconut milk
- curry paste of your choice
- curry powder of your choice
- 3 cloves of garlic
- 2 small onions
- 1/2 bunch of parsley
Wash the pumpkin, cut it into quarters (or even smaller slices), remove the seeds, and peel it.
Cut the peeled pumpkin slices into small chunks.
Cook the chunks of pumpkin in water until soft — to start, some of the pumpkin chunks should be partially above the water.
While the pumpkin chunks and water are cooling, fry chopped garlic and onions in olive oil on the stove.
Once they have cooled a bit, blend the pumpkin chunks (with the “pumpkin water” that remains in the pot).
Add 2 tsp. of curry paste, coconut milk, the fried garlic and onions, a pinch of salt, and curry powder to taste.
Chop parsley and add to the soup.