Indian pumpkin soup without broth with coconut and orange

I think of pumpkin curry and then I know…with garam masala, coconut and orange juice, something delicious should come out. For more spice I add some red pepper.

Quickly go to the recipe and try it.

I’m looking forward to your response.

Indian pumpkin soup without broth with coconut and orange

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Gang Lunch

Porties 4 personen

Ingrediënten

  

• 1 small pumpkin orange or green
• 1 winter carrot
• 2 oranges
• 2 spring onions
• 1 clove of garlic
• half red pepper
• 3 cm ginger
• 2 teaspoons garam masala spice mix
• 200 ml coconut milk
• 1 tablespoon olive oil
• peper and salt
• coconut flakes, coriander for garnish

Instructies

 

• Wash and peel the carrot and cut into pieces.
• Peel the pumpkin, remove the seeds and cut into pieces.
• Wash the spring onions cut into pieces.
• Remove the seeds from the half red pepper and finely chop.
• Peel the ginger and chop finely.
• Squeeze or press the oranges and make fresh orange juice.
• Heat a stockpot and add the olive oil.
• Add the ginger, the garlic, spring onion and the chili pepper. Let it simmer for a while.
• Add the vegetables and let it simmer for a while.
• Add the garam masala and toss a few times with the vegetables. Let it cook for 1 minute.
• Add the orange juice. Add water until the vegetables are just covered.
• Add water until the vegetables are just covered.
• Let it cook for about 10-15 minutes until the pumpkin and carrot are soft.
• Add the coconut milk. let the soup simmer while stirring for 2 minutes.
• Blend the soup and season with salt and pepper.
• If the soup is too thick, you can add some water, rice milk or coconut milk.
• Serve in soup bowls. Garnish with coconut flakes, coriander or some chives