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Fast thai pumpkin soup
 
 
4 ServingsPTM45 min

Fast thai pumpkin soup


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

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Directions

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


Nutrition

345Calories
Sodium38% DV913mg
Fat45% DV29g
Protein10% DV5g
Carbs5% DV14g
Fiber20% DV5g

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