Moms Cookbook

Kürbis-Kokos-Suppe

Creamy Hokkaido pumpkin soup with coconut milk, chili, fresh ginger and curry, thickened with a little potato. Serves 4.

Makes
4 servings

Instructions

  1. Peel and finely chop the onion. Deseed the chili and dice it finely. Wash, deseed and dice the pumpkin. Peel the potatoes and cut them into small cubes.

  2. Sweat the onion, chili and pumpkin in the olive oil, then add the potatoes and grated ginger.

  3. Pour in the vegetable stock, bring to the boil and simmer gently over low heat for 15-20 minutes. Purée the soup.

  4. Heat the soup with the coconut milk (don't let it boil, or the coconut milk will split) and season with curry, salt and pepper.