curried pumpkin soup with coconut milk

20150928_140528

serves 3-4

1 kg hokkaido pumpkin
1 can of coconut milk (400ml)
2 shallots
2 cloves of garlic
about 2 cm piece of ginger
2 teaspoons of green curry paste
salt and pepper to taste
half a teaspoon of paprika
a few drops of balsamic vinegar
1 teaspoon of coconut oil or olive oil
400ml water

This has got to be one of my favourite soups ever – so warming and filling, perfect for a fall dinner. The soup also tastes really great the next day, just reheat it with a bit of water.

directions:

Cut the hokkaido pumpkin into approximately 2cm big chunks. Dice the shallots and the garlic and heat oil in a big pot. Sauté shallots and garlic at medium heat, then add the pumpkin and 400ml of water. Grate the ginger and add it in. Let boil until the pumpkin get soft – for me it took just under 15 minutes.

Pour in the coconut milk and finely purée the soup (I used an immersion blender). Add curry paste, paprika, a few drops of balsamic vinegar (not too much! It should just give some depth of flavour), salt and pepper. The green curry paste alreasy gives a lot of spice and some heat, but if you like it even spicier, use some cayenne pepper.

Let it simmer for 2 to 3 more minutes and serve drizzled with pumpkin seeds or flax seeds on top.

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