Thai Pumpkin Soup with coconut milk is already a taste sensation in itself. On top of that, let this soup be spicy in flavor. An absolute must.
Preparation time: 40 minutes
What do you need?
Een soeppan en een staafmixer…
| Ingredients for 2 persons | Toppings |
|---|---|
| 1/2 onion | 7½ grams of fresh coriander |
| 1 clove of garlic | |
| 1 tbsp sunflower oil | |
| 425 grams butternut squash | |
| 125 grams of carrots | |
| 17½ grams yellow curry paste | |
| 200 grams coconut milk | |
| 200 ml vegetable stock from tablet |
That’s how you prepare it!
Step 1: Cut the onion, garlic, and coriander into coarse pieces. Heat the sunflower oil in your soup pan and heat the garlic over low heat;
Step 2: Cut the pumpkin into 2 cm cubes. Peel the orange and divide it into wedges. Cut the winter carrot into slices;
Step 3: Add the pumpkin, carrot, orange, and curry paste to the onion. Add the coconut milk and stock and bring to the boil. Let it simmer for 30 minutes with the lid on the pan;
Step 4: Puree the soup with the immersion blender and sprinkle with the coriander. Not spicy enough yet? Then add the entire packet of curry paste.
ENJOY!