February 6

Paleo Pumpkin Soup

Paleo Pumpkin Soup
Type: Soup
Cuisine: Thai
Prep time: 
Cooking time: 
Total time: 
Serves: 4 servings
Spicy creamy pumpkin soup
  • 500 grams pumpkin
  • 1 large onion
  • 2 garlic cloves
  • 2 large carrots
  • 1" knob fresh ginger
  • 1 can coconut milk
  • 2 vegetable bullion cubes
  • 1 tablespoon red curry paste
  • 2 tablespoons olive oil
  • 5 dl water (or more as needed)
  1. Wash & peel pumpkin and carrots, cut into 1" pieces
  2. Peel the garlic and onion, chop into rough bits
  3. Grate ginger
  4. Saute the onion and garlic in 2 tablespoons olive oil, be careful not to burn the garlic!
  5. Add the pumpkin and carrots
  6. Add the bullion cubes, chopped ginger and curry paste, stir well
  7. Add the coconut milk (save a bit for garnishing) and 5 dl of water, stir again
  8. Let the soup simmer until the pumpkin & carrots are soft (15-30 minutes) stir every few minutes so the bottom doesn't burn
  9. Mix the soup with a hand blender until smooth
  10. Salt and pepper to taste
  11. Garnish with fresh cilantro, thin slices of fresh chili pepper, scallions or lemon grass as you prefer
  12. Swirl a bit of coconut milk over each serving