Pumpkin Soup with Curry Flavor

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.

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