The pumpkin and coconut milk soup is a perfect comfort food for cold winter evenings, flavored with curry it has a very rich taste. The curry I used is the red one but in powder, rich in spices such as galangal, garlic, lemongrass, shrimp paste, coriander seeds, cumin, and red chilies that add color and a slightly spicy flavor. The red curry is of Thai origin and can also be found in a paste to be toasted and then combined with other ingredients. The coconut milk makes this soup even thicker and with an exotic touch. Just give it a try!!
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1.1 lbs pumpkin (already cleaned)
- 2 tablespoons extra virgin olive oil
- 1 carrot
- 1 stalk celery
- 1 fresh spring onion
- 6 tablespoons coconut milk
- 1 teaspoon red Thai curry
- salt
Tools
- 1 Knife
- 1 Pot
- 1 Immersion Blender
Steps
Wash the carrot, spring onion, and celery well. Peel the carrot. Chop the vegetables and set aside. Cut the pumpkin into cubes. In a pot, add the curry and heat for 1 minute. Add the oil and chopped vegetables. Sauté for a couple of minutes and add the pumpkin. Add 4 cups of water and let it cook for 30 minutes. Adjust salt. Blend with an immersion blender and add the coconut milk off the heat. Serve immediately, very hot.
WARNING: consult the Italian Celiac Association guide and read the ingredients carefully to ensure they are free from gluten contamination.
Tips
It can be stored in the refrigerator for 3 days. It can also be frozen.
For the gluten-free version, use certified ingredients.
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