Pumpkin Soup with Pineapple and Curry
Prep: 15min
|
Servings: 4
|
Cook: 20min
The pumpkin soup with pineapple and curry from Spoonsparrow combines sweet and savory flavors perfectly.
Ingredients
- 300 g pineapple
- 300 g pumpkin (Muscat or Hokkaido pumpkin)
- 20 g ginger (1 piece)
- 5 g coconut oil (1 tsp)
- 1 tsp yellow curry paste
- 200 ml vegetable broth
- 400 ml coconut milk
- 20 g Coriander (1 bunch)
- Salt
Instructions
-
1.
Peel and cube the pineapple and pumpkin. Peel and finely chop the ginger. Heat coconut oil in a pot, then sauté the ginger and pumpkin over medium heat for 5 minutes while stirring. Add pineapple and curry paste, deglaze with vegetable broth and coconut milk, bring to a boil, and simmer for about 10 minutes.
-
2.
Meanwhile wash coriander, shake off excess water, and chop the leaves. Puree the soup in a blender until smooth. Season with salt, divide into four bowls, and sprinkle with coriander.
