Ingredients for 4 persons:
- 350 g butternut squash or Hokkaido pumpkin
- 35 g peeled, diced carrots
- 35 g peeled, finely chopped onions
- 5 g peeled, finely chopped ginger root
- ½ finely chopped garlic clove
- 50 g red pepper cubes
- 6 finely chopped cherry peppers and the broth for seasoning
- 30 g celery cubes
- 0.5 l vegetable stock
- 50 ml cream
- 50 ml unsweetened coconut milk
From stock:
- 3 tbsp olive oil
- 1 tbsp tomato ketchup
- ½ tsp curry
- 2 pinches of paprika powder
- 1 pinch of sugar
- Salt pepper
Preparation:
Peel the pumpkin, cut it into cubes and sauté it together with the carrots, onions, ginger, garlic, diced peppers, cherry peppers and celery in olive oil for 10 minutes.
Add curry, paprika powder, tomato ketchup and deglaze with the vegetable stock.
Add the cherry-pepper stock and let it cook for about 25 minutes.
In the meantime, whip the cream together with the coconut milk and sugar.
Puree the soup with a hand blender and add the whipped coconut cream while pureeing.
Bon appetit!
Tip: Cheese sticks or crostinis go well with this.
