Pumpkin Curry Coconut Soup
Ingredients
- 300 grams of pumpkin
- 1 carrot
- 1 big potato
- 1/2 yellow onion
- 3 garlic cloves
- 1 teaspoon yellow curry powder
- 1 tablespoon Double Happiness Veggie Broth powder
- 1/2 tablespoon Double Happiness Chicken Powder (optional)
- 120 ml coconut cream
- 2-3 bayleaves
- Salt & pepper
- Boiled water
Method
- Peel all veggies.
- Chop all veggies into 2x2cm cubes.
- Mince the garlic.
- Boil water in a kettle.
- Fry the minced garlic and chopped onion with olive oil until fragrant.
- Add the veggies, and cover with water. Just cover, don't put too much water.
- Add the Veggie Broth Powder and the Chicken Broth Powder and stir.
- Add the curry and season it with salt and pepper. Add the bayleaves. Cover with lid.
- Let it cook on a slow boil for 25-30 minutes. All veggies should be soft.
- Add the coconut cream, remove the bayleaves. Blend your soup nice and smooth.
- Serve with pumpkin seeds, sour cream and croutons!
