Autumn is here and today we are bringing some color to the autumnal menu. Perfect for recharging your batteries after a stormy walk outside with a hot soup: a classic Thai curry pumpkin soup refined with fine flavor cocoa.
Ingredients:
1 onion
1 kg Hokkaido pumpkin
1 thumb-sized piece of ginger
3tbsp oil
3tbsp Thai curry paste, red
800 ml coconut milk
200 ml water
1 lime, the juice from it
Also some salt and 'cocoa balls' for seasoning
Preparation:
- Peel and finely dice the onion.
- Remove the seeds from the Hokkaido and cut into bite-sized pieces.
- Peel and finely chop the ginger.
- Heat the oil in a pan and sauté the onions in it.
- Add the red Thai curry paste and the ginger and fry.
- Then add the pumpkin pieces and fry briefly.
- Deglaze with the coconut milk and water and simmer until the pumpkin flesh is soft.
- Finally, puree the soup until smooth and season to taste with lime juice and a little salt.
- Garnish with our cocoa balls before serving.
