Pumpkin Soup with Curry Flavor
4 servings
25 minutes
Pumpkin is an ideal sparring partner, it does not change its own character and is ready to adapt to someone else's individual style. And the result is not a vegetable curry, but a pumpkin soup with a curry flavor . The soup turns out bright in appearance and sweet in taste. For the recipe, it is best to use large-fruited pumpkin. The soup turns out bright in appearance and sweet in taste, and coconut milk is responsible for the delicate consistency. In extreme cases, milk can be replaced with low-fat cream. It is important that the soup is thick and does not resemble cream.
1
Cut the pumpkin into small cubes, sprinkle with sugar, heat vegetable oil in a pot, and fry the pumpkin pieces until soft.
- Pumpkin: 400 g
- Sugar: 1 tablespoon
- Vegetable oil: 50 ml
2
Pour cognac into the pot and simmer with the pumpkin, stirring occasionally until all the alcohol evaporates.
- Cognac (brandy): 50 ml
3
Then add grated ginger, curry powder, and fry the pumpkin until a strong curry aroma emerges.
- Ginger root: 20 g
- Yellow curry powder: 1 tablespoon
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 to achieve a smooth creamy consistency.
- Chicken broth: 1.5 l
- Fish sauce: 20 ml
- Coconut milk: 400 ml
5
Add the cleaned shrimp and cook until done. Season the soup with salt if needed, and garnish with chopped cilantro and green onions.
- Peeled shrimp: 200 g
- Salt: to taste
- Chopped cilantro (coriander leaf): 20 g
- Spring onion: 10 g
