Pumpkin Coconut Soup

Pumpkin Coconut Soup

There is only one pumpkin recipe in Turkish kitchen that I know, not surprisingly it's a very sweet dessert. After I moved to Poland I always wanted to try something different with pumpkin but never really checked any recipes in advance for some reason and every time in the shop I postponed the idea of buying one without having recipe. It went on like this for couple years and one day I just bought a pumpkin! With just a quick search I found many different recipes for this pumpkin coconut soup and that's the final version I come up with after several tries! It's ready in less than half an hour (preparation + cooking), healthy, quick and very yummy!!!

Ingredients:

• 1/2 medium size pumpkin 
• 1 can/box of coconut milk (250 ml)
• 1 tsp coconut oil
• 1 tsp red curry paste
• 1 small brown onion (chopped)
• 2 cloves of garlic (pressed)
• Slice of ginger ( pressed-size of 1 clove of garlic)
• Salt and pepper to taste (optional)
• Roasted pumpkin seeds for topping (optional)

Directions:

Preheat a small/medium pot and add coconut oil

Add the chopped onion and sauté 1-2 minutes

Add pressed/chopped garlic and ginger, mix and add red curry paste. Sauté for 2-3 minutes ( if you like it spicy use more red curry paste or add chill pepper)

Add the half of peeled and chopped pumpkin and mix

And finally add coconut milk, cover the lid and bring to the boil, when it starts to boil lower the heat and cook about10 minutes.

Check the pumpkins with a fork, if soft enough, take the pot aside to cool down for 1-2 minutes and make a puree with a blender or food processor. 

And Voila! Easy peasy!