This soup probably evokes the tastes and smells of the fall like no other food. It is good to know that pumpkins contain a lot of vitamin E, which nourishes the skin and strengthens the immune system.
- 1 medium-sized pumpkin, peeled and cut into cubes
- 1 large onion, chopped
- 3 medium-sized cloves of garlic, chopped
- 1 tablespoon finely chopped fresh ginger
- 1 teaspoon turmeric
- 1 teaspoon curry powder
- 600 mL chicken or vegetable soup stock or frozen chicken soup
- 180 mL coconut milk
- 2 tablespoons finely chopped fresh cilantro
- Salt and ground white pepper to taste
Chop up the onion and the garlic and set themaside for 5–10 minutes. In the meantime, peel and chop up the pumpkin.
Pour about 2 tablespoons of soup stock into a medium-sized pot. The stock is nothing else but strained chicken soup or vegetable soup made from carrots, celery, onions and parsley. If you have previously frozen some vegetable or chicken soup, you may use that too. Cook the onions in the soup for about five minutes, stirring often.
Add the garlic and the ginger, and sauté for another minute. Add the turmeric and the curry and mix well with the onion and ginger.
Add the pumpkin and the rest of the soup stock and stir well.
Turn the heat to high. When the soup starts to boil, reduce the heat to medium and cook without a lid on until the pumpkin cubes turn soft (for about 10 minutes).
Add the coconut milk and cream the soup in a blender in small doses. Make sure you don’t add too much soup at a time, as it may overflow. If the soup is too thick, you may thin it with a little coconut milk or hot soup stock. Pour the soup back into the pot, add salt and ground white pepper to taste. Heat up the soup again and add the chopped fresh cilantro right before serving.