User Manual

Starters, soups and salads 27
Spicy coconut and pumpkin soup [Index: ] [Index: ]
MCRC00902259_BO_Pikante_Kokosnuss_Kuerbissuppe-015_F39MCRC00918060_SE_Pikante_Kokosnuss_Kuerbissuppe-025MCRC00900711_NF_Pikante_Kokosnuss_Kuerbissuppe-014_RZ0SoupsStartersPreparation methodsSteamingRecipe categoriesStarters, Salads
For 4 servings
Large, shallow ovenproof dish
SOUP:
500 g Hokkaido pumpkin
1 bunch soup vegetables
1 onion
1 garlic clove
2-3 cm fresh ginger
1 tbsp olive oil
250 ml strong vegetable stock
1-2 tsp red curry paste
400 ml coconut milk
Salt
½ bunch flat-leaf parsley or coriander,
roughly chopped
Per serving
108 kcal, 12 g carbs, 5 g fat, 4 g protein, 1,0 BU
PREPARATION
1. Quarter the pumpkin. Use a spoon to remove strings and seeds from the inside of the pumpkin
slices. Cut the pumpkin into strips then roughly dice it with the skin. Trim and dice the soup
vegetables. Distribute everything in the ovenproof dish and steam as indicated.
Ovenproof dish on the wire rack, level 3SteamingfalseTemperature100 °C100Duration20-25 minutes20
2. Peel and dice the onion and garlic, peel and grate the ginger. Sweat in olive oil in a saucepan then
deglaze with the stock. Add the red curry paste.
3. Add the pumpkin mixture to the stock and purée finely. Pour in the coconut milk and briefly heat
the mixture.
4. Add salt to taste and serve with chopped herbs.
Setting procedure:
Steaming
100 °C
Cooking time: 20-25 minutes
Tip:
You can halve small pumpkins
and then remove the strings and seeds.