Spicy Pumpkin Soup with Coconut Milk

Ingredients

• 1 kg Hokkaido pumpkin
• 1 onion
• 1 red chili pepper
• 1 tbsp Rapeseed Oil
• 1 tsp curry powder
• 500 ml apple juice
• 400 ml unsweetened coconut milk (canned)
• 2 tsp instant vegetable stock

Instructions

1. 1.

   Wash the pumpkin, quarter it, remove seeds and cut into small cubes with skin on. Peel and finely chop the onion and garlic. Wash the chili pepper, halve it lengthwise, remove seeds and dice it. Set aside a few chili cubes for garnish. Whisk the coconut milk until smooth and set aside 2 tbsp.

2. 2.

   Heat oil in a pot. Sauté onion, garlic and chili for about 2 minutes. Add curry powder and pumpkin and sauté for about 1 minute. Pour in apple juice and remaining coconut milk, season with stock. Bring to a boil and cover for 15–20 minutes until the pumpkin is tender.

3. 3.

   Remove the pot from heat and puree the soup with an immersion blender. If needed, add more apple juice or let the soup reduce further.

4. 4.

   Serve the finished soup in bowls, garnished with chili and coconut milk.