Lovely Thai pumpkin soup made in the blender, piping hot and ready to serve in 18 minutes.
Easy • 18 min
Soup |
|
|
800g |
Pumpkin; Butternut or Hoikaido |
|
2 pcs |
Potatoes |
|
1/2 |
Yellow Onion |
| 1 ss |
Tomato puree |
| 1 ss |
Red Thai curry paste |
| 1 ss |
Finely grated fresh ginger |
| 2-3 cloves |
Garlic |
| 1 |
Stock cube, vegetable or chicken stock |
| 2.5 dl |
Water |
| 3.5 dl |
Coconut milk |
| 1 ss |
Lemon juice or lime juice |
|
Salt |
|
|
Pepper |
|
|
A little olive oil |
For serving |
|
|
|
Pumpkin seeds roasted in a dry pan |
|
|
Fresh coriander or parsley |
|
About 0.5 dl |
Coconut milk |
|
Chilliflakes |
How to do it |
Cut off the outer skin of the pumpkin, remove the seeds and dice.
Cut the potatoes and the onion into rough cubes.
Put pumpkin and potatoes in the air fryer. Pour over a little oil and fry in the air fryer at 180 degrees for 15 minutes. Halfway through the program, the vegetables should be turned around, then you add onions and turn around. Fry until the pumpkin and potatoes are golden, and the onion is soft.
Put tomato puree, Thai curry paste, ginger, stock cube, water and coconut milk in the blender. Blend together on the soup program until piping hot.
Add the fried vegetables and blend on medium speed until you have a creamy soup.
Season with salt, pepper and lemon juice and blend quickly. Serve with optional garnish. For example, roasted pumpkin seeds, the rest of the coconut milk, fresh herbs and chilli flakes.
See how to make Thai pumpkin soup in a blender