Pumpkin soup with Coconut Milk, Lemon and Curry

I have to start by saying that this soup has a very unusual taste. (Unusual, but good :-)) Also, it is very light and can be served either hot or cold. As you can see from the below picture, the soup was prepared as a part of a multi-course dinner, but, since it is interesting enough on its own, I prefer writing about it separately.



(Below will yield about 1 liter of soup)

1 carrot
1 onion
30 gr. coconut oil (any other oil having neutral taste can be used instead)
600 gr. pumpkin
200 gr. coconut milk
1.5 glasses  chicken stock
1/4 sprigs of parsley
1 tbsp. lemon juice
1 tsp. yellow curry paste


  1. Cut the carrot (make medium-sized rings)
  2. Cur the onion into “cubes”
  3. Fry in a pan with a thick bottom until the onion is transparent.
  4. Cut the pumpkin into cubes and add to the pan. Then add the chicken stock and parsley and bring to boiling.
  5. Cover with lid, reduce the heat and cook for approximately 20 minutes until the vegetables are “ready”.
  6. Remove the parsley from the pan and add coconut milk and curry paste.
  7. Using a blender, turn the soup into a puree. Add lemon juice and salt (taste to determine the require amount of salt

Bon appetit!

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