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

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60 min

Under an hour

Sezamo

O supă cremă exotică și catifelată, care îmbină dulceața dovleacului copt cu aromele picante ale pastei de curry roșu și cremozitatea laptelui de cocos. Această rețetă inspirată din bucătăria thailandeză este perfectă pentru zilele răcoroase de toamnă, oferind un echilibru ideal între iute, dulce și aromat. Se prepară ușor și este o alternativă plină de culoare la supele clasice.

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.