Pumpkin Soup with Curry Flavor
Soups • Caucasian
Description
Pumpkin is the perfect sparring partner; it retains its own character while being ready to adapt to other flavors. The result is not just vegetable curry, but a true pumpkin soup with a hint of curry. The soup appears vibrant and tastes sweet. For the best results, use large-pulp pumpkins. The soup is visually striking and sweet in flavor, thanks to the creamy texture provided by coconut milk. In extreme cases, you can substitute with low-fat cream. It's important that the soup is thick and does not resemble a cream.
Ingredients
- Pumpkin 15 oz
- Sugar 1 tablespoon
- Coconut Milk 15 fl oz
- Chicken Broth 1½ l
- Red Curry Powder 1 tablespoon
- Vegetable Oil 0 fl oz
- Cognac 0 fl oz
- Grated Ginger Root 0 oz
- Fish Oil 0 fl oz
- Cilantro 0 oz
- Scallions 0 oz
- Peeled Cooked Shrimp 5 oz
- Salt to taste
Step-by-Step Guide
Step 1
Cut the pumpkin into small cubes, sprinkle with sugar, heat vegetable oil in a pot, and sauté the pumpkin pieces until they are tender.
Step 2
Pour the cognac into the pot and simmer it with the pumpkin, stirring occasionally, until all the alcohol has evaporated.
Step 3
Then add grated ginger and curry powder, and sauté the pumpkin until a strong curry aroma emerges.
Step 4
Pour the pumpkin with chicken broth, fish sauce, and coconut milk, and cook for another ten minutes. After that, the soup can be blended until it reaches a smooth, creamy consistency.
Step 5
Add the peeled shrimp and cook until done. Season the soup with salt if needed, and garnish with chopped cilantro and green onions.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!