Pumpkin cream soup with curry and coconut milk

Name: Pumpkin cream soup with curry and coconut milk
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: Bucătărie asiatică
Ingredients: 1 kg Hokkaido pumpkin (750-800 g after cleaning); 2 tablespoons extra virgin olive oil; 1 teaspoon iodized table salt; 1 yellow onion; 400 ml coconut milk; 600 ml liquid vegetable broth; 50 g red curry paste

60 min

Under an hour

Sezamo

Ingredients

Price per portion:RON 33.08

Ingredients

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Butternut squash 1 kg de dovleac hokkaido (750-800 g după curățare)

Extra virgin olive oil 2 linguri de ulei de măsline extra virgin

Iodized salt 1 linguriță de sare de masă iodată

Yellow onion 1 ceapă galbenă

Coconut milk 400 ml de lapte de cocos

Vegetable stock 600 ml de supă de legume lichidă

Curry paste 50 g de pastă curry roșu

Preparation method

Preparing the pumpkin

Preheat the oven to 220 degrees Celsius. Meanwhile, cut the pumpkin, remove the seeds and fibrous portion. If using Hokkaido pumpkin, it is not necessary to peel it, as the skin softens during baking. For other varieties, carefully peel the skin.

Cut the pumpkin flesh into slices about one centimeter thick. Mix them with one tablespoon of olive oil and half a teaspoon of salt. Arrange the slices on a baking tray lined with baking paper, in a single layer, without overlapping. Bake for 30 minutes, until the pumpkin is soft and begins to lightly brown at the edges.

Cooking the soup

Peel the onion and chop it finely. In a medium-sized pot, heat the second tablespoon of olive oil. Add the onion and the remaining salt, then sauté over low heat for 2-3 minutes, until the onion becomes translucent, being careful not to brown it.