Warm & Creamy Coconut Curry Pumpkin Soup | KOKOS-CURRY-KÜRBISSUPPE RECIPE | Chef Ramy's Kitchen

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining creaminess.

red curry paste

🥗Healthier: homemade curry paste

💰Cheaper: yellow curry paste

Homemade curry paste can be lower in sodium and preservatives.

Cut carrot into small pieces, same size as white onions.

Melt 120 g of butter in a large pot over medium heat.

Add chopped onion and carrot; mix and sauté for a few minutes.

Add 1 tablespoon of garlic and continue to cook for 2 to 3 minutes.

Clean the pumpkin and cut it into small pieces, leaving the skin on for added flavor.

After 3 to 4 minutes, add the pumpkin to the pot and cook for a few more minutes.

Add 1 teaspoon of curry powder and chili powder for flavor; cook for a few minutes.

Pour in vegetable stock and season with salt, black pepper, and lemon pepper, along with some white sugar.

Let it cook for about 4 to 6 minutes.

Blend the mixture with a hand blender until smooth.

Add another 120 g of butter and 250 ml of coconut milk to the blended mixture.

Blend again until smooth; the soup is now ready.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens