Thai Pumpkin Soup with Coconut
Velvety Hokkaido soup with coconut milk, red curry paste, ginger and lime.
- 35 min
- 447 kcal / serving
- easy
- vegan
- Protein
- 9.4 g
- Fat
- 28.2 g
- Carbs
- 37.9 g
Contains: celery (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 600 g Hokkaido pumpkin
- 1 small onion
- 1 garlic clove
- 20 g fresh ginger
- 1 tbsp vegan red curry paste
- 1 tbsp rapeseed oil
- 400 ml vegetable stock
- 200 ml coconut milk
- 1/2 lime (juice)
- 2 tbsp pumpkin seeds
- a few sprigs of coriander
- Salt
- Pepper
Method
- Wash and halve the pumpkin, remove the seeds and cut the flesh, skin on, into 2 cm cubes. Hokkaido skin softens during cooking.
- Peel and finely dice the onion, garlic and ginger.
- Heat the oil in a pot and sweat the onion, garlic and ginger for 3 minutes until translucent. Add the curry paste and fry for 1 minute until fragrant.
- Add the pumpkin and stock, bring to the boil and simmer covered over medium heat for 15 minutes until the pumpkin is soft.
- Set aside 2 tbsp coconut milk for garnish. Stir in the rest and blend the soup until smooth with a hand blender.
- Season with lime juice, salt and pepper.
- Toast the pumpkin seeds in a dry pan for 2–3 minutes until they pop.
- Ladle the soup into bowls and garnish with the remaining coconut milk, the pumpkin seeds and coriander leaves.
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