Pumkin Curry Soup with a touch of Coconut

I love autumn. Especially I love all the wonderful colors, you can find all over the nature in that season. The leaves on the trees are shining in red tones and you hope instantly that the first frost is far, far away to gaze in amazement of this miracle of nature. But with the temeratures I get some problems right now. When I get up in the morning there are 8°C and it’s dark. After work I come home in darkness and the temperatures are not an awefull lot better than in the morning. The perfect solution for those cold dark evenings, when you come home freezing, is a hot seasonal pumpkin curry soup. And when it shines in bright colors as the leaves on the trees, it’s even better.

King Curry

The perfect companion to pumpkin I think is curry, not just because their colors are in a harmony but as well because the tastes chime together very nice. To boost the color of the soup, there are two simple tricks. For the one hand you should leave the skin on the pumpkin. You don’t just save the time of peeling but the skin creates a nice color and texture. No panic, the hard skin is beautifully soft after 15 minutes of cooking. On the other hand you can add chili powder for a super shiny red color. It’s not just giving a spicy taste to the dish but transfers the red color from the chili to the soup. We bought our kashmiri chili powder on the Borrow Market in London. I don’t exactly know where you get it where ever you live, but you can find some on amazon (kashmiri chili powder) for instance. At least you give in a little bit of coconut milk to round the soup, so you get a spicy and hot soup for cold autumn days.

Pumpkin Curry Soup with a taste of Coconut

2015-10-17 18:38:05

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Prep Time

20 min

Cook Time

20 min

Total Time

40 min

Prep Time

20 min

Cook Time

20 min

Total Time

40 min

Ingredients

1. 400g Pumpkin
2. 2 Potatoes
3. 1/2 Onion
4. 1/2 Liter Stock
5. 100 ml Coconut Milk
6. 1 tsp Chili Powder
7. 1 tsp Curry Powder
8. Salt
9. Pepper
10. Pumkin Seeds
11. Pupmkin Seed Oil

Instructions

1. Braise the chopped onions in some oil or butter
2. Give in the peeled and chopped potatoes and the gutted and chopped pumpkin. Braise it shortly and give in the stock.
3. Give in the Chili- and Curry Powder and let it simmer for 15 minutes
4. Now you can mash it down and season it with salt and pepper.
5. You can serve it with the seeds and the oil.

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