Fast thai pumpkin soup

Name: fast thai pumpkin soup
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: Thai
Ingredients: 1 onion; 2 toe garlic; 2 el sunflower oil; 850 g bottle gourd; 1 oranges; 250 g winter carrot; 35 g yellow curry paste package; 400 g coconut milk look; 400 ml vegetable stock of tablet; 15 g fresh coriander

Making pumpkin soup? Get started with this recipe with yellow curry, coconut milk, coriander and orange.

Ingredients

Kitchen Stuff

1 blender

Directions

Chop the onion and cut the garlic coarsely.
Heat the oil in a soup pot and fry the onion and garlic for 5 minutes on low heat.
Meanwhile, wash the pumpkin and halve in length. Remove the seeds and stringy inside with a spoon, leave the shell.
Cut both halves into cubes of 2 cm.
Peel the orange and divide into segments. Peel the winter carrot and cut into slices.
Add the pumpkin, winter carrot, orange and curry paste to the onion.
Add the coconut milk and stock and bring to the boil. Leave to simmer for 30 minutes with the lid on the pan.
Puree the soup with the hand blender. Cut the coriander roughly and sprinkle over the soup. Bon appétit! .