Do you like pumpkinsoup with an extra spice? I do.
Specialy now it's colder, me with a fever I love soup with something extra.
So before we are going to vacation I will share my asian pumpkinsoup recipe!
Enjoy...
Needings:
1 onion, diced
4 garlic cloves, minced
2 cups pumpkin, peeled and small diced
2 cups vegetable broth
2 cups of coconut milk
1 bay leaf
¼ teaspoon dried thyme
2 tablespoons red curry paste
½ teaspoon nutmeg
sea salt and pepper
In a pot, heat coconut oil over medium heat.
Add the onions, garlic and pumpkin and cook 4-5 minutes.
Add the stock, coconut milk, bay leaf, thyme and curry paste and cook for 15-20 minutes.
Take off the heat, remove the bay leaf and puree with an immersion blender or regular blender.
Place back on the stove and add the nutmeg and season with salt and pepper.
Heat until warmed through.
