HOUSE OF ASIA
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Pumpkin soup with yellow curry and coconut milk
Pumpkin season has begun, so there's no need to delay! We present an idea for an autumn pumpkin soup, which, when paired with yellow curry, takes on a unique, oriental character and deep aroma. Enriching the pumpkin cream with coconut milk gives it a perfectly thick consistency and a subtle, delicately sweet flavor. A perfectly warming dish for cool evenings, regardless of the season. Using only 10 ingredients and half an hour, you'll create a dish fit for a chef, and pumpkin soup will become a regular part of your menu. Get to work!
Ingredients
- 400 ml coconut milk 5-7%
- 4 tablespoons yellow curry paste
- 2 tsp chili, garlic, ginger paste
- 1 spoon ginger paste
- 700 g pumpkin (preferably Hokkaido), diced
- 2 large carrots, sliced
- 300 ml vegetable broth
- 1 tablespoon of oil
- salt and pepper to taste
- parsley or cilantro for decoration
A method of preparing
- Pour oil into a pot and fry the curry paste until the aroma is released.
- Add the pumpkin, carrots, chili paste, and ginger paste, then pour in the broth. Simmer for about 20 minutes, until the pumpkin is soft. Blend until smooth.
- Add coconut milk, cook for 5 minutes and blend again.
- Garnish with parsley or cilantro.
TIP: If you choose a pumpkin variety other than Hokkaido, peel it first.
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Vegetables 
15-30 minutes 
Chicken 
Thailand 
Chinese 
Pasta 
Fruits 