Pumpkin-Carrot-Coconut-Ginger Soup

Text Read by Mary Peters

Ingredients

  • 2 onions
  • ½ pumpkin, or 1 butternut squash average size
  • 8 carrots
  • 2 potatoes
  • 2 tbsp vegetable stock
  • 4 cm ginger
  • 2 cans coconut milk
  • 2 tbsp red Thai curry paste
  • Milk, if desired

Method

First, dice the onion and sauté until transparent. Then add the finely chopped carrots, pumpkin and potato and also sauté briefly. Cut the ginger into small pieces and add it as well. Season with salt and pepper, then add enough water to cover the vegetables and add the vegetable stock and the Thai curry paste. It’s better to start by adding a little less. You can always add more if you want it spicier. Add the coconut milk and simmer for about 15-20 minutes.

Before pureeing the soup, taste the vegetables to see if they are cooked soft and add some Thai curry paste if necessary. Then puree everything with a hand blender and add a little more milk or water, depending on the desired consistency.

The ginger and Thai curry paste give the soup a great taste.

It goes great with shrimp skewers.