Pumpkin cream soup is a staple of the autumn-winter season. This special version of the dish features a spicy, distinctive flavour that is a guaranteed immediate winner!
- ½ pie pumpkin
- ½ red kuri squash
- 1 onion
- 4 medium-sized potatoes
- small quantity of rapeseed oil
- 2 tsp. Thai curry paste
- 200 ml vegetable broth
- 100 ml coconut milk
- 1 pinch each ground curry powder, ground cumin, ground coriander, and smoked paprika
Peel and cube the pumpkin, squash, and potatoes. Finely chop the onion, then sautée in a little rapeseed oil. Add the pumpkin, squash, and potatoes, season with curry paste, and cover with vegetable broth. Simmer until soft, in the meantime adding the coconut milk and spices. Finally, purée with an immersion mixer. Serve with fresh coriander.
Tip: This can naturally be made with any single type of squash, or the ratio of squash/pumpkin to potatoes varied, as desired.