Spicy pumpkin cream soup with coconut milk

Name: Spicy pumpkin cream soup with coconut milk
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: Ázsiai konyha
Ingredients: 1 kg pumpkin (approx. 750-800 g after cleaning); 2 tablespoons olive oil; 1 teaspoon salt; 1 onion; 400 ml coconut milk; 600 ml vegetable stock; 50 g red curry paste

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60 min

Under an hour

Kifli Kukták

Ez az egzotikus sütőtökkrémleves a thai konyha legjavát ötvözi az őszi ízekkel. A sült sütőtök édessége, a krémes kókusztej és a pikáns vörös curry paszta tökéletes harmóniát alkot, amely garantáltan felmelegít a hűvösebb napokon. Gyors, egészséges és lenyűgözően finom!

Ingredients

Price per portion:HUF 1,898.39

Ingredients

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Pumpkin 1 kg sütőtök (tisztítás után kb. 750-800 g)

Olive oil 2 evőkanál olívaolaj

Onion 1 fej vöröshagyma

Coconut milk 400 ml kókusztej

Vegetable stock 600 ml zöldség alaplé

Curry paste 50 g vörös curry paszta

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Salt 1 teáskanál só

Preparation method

Preheat the oven to 220 degrees. Cut the pumpkin in half, scrape out the seeds, then cut it into approx. 1 cm thick slices. (Hokkaido pumpkin does not need to be peeled, but other varieties do).

Toss the pumpkin slices with 1 tablespoon of olive oil and half a teaspoon of salt, then arrange them in a single layer on a baking sheet lined with parchment paper. Bake for approx. 30 minutes until the pumpkin is completely tender and begins to brown in places.

Peel and finely chop the onion. In a medium saucepan, heat the remaining oil, add the onion and remaining salt, and cook for 2-3 minutes until translucent. Make sure it does not brown.