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