Made by Véronique
Published at 2019-10-07, this recipe is for 6 persons persons and takes 45 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2025-04-03
Peel the pumpkin, remove the seeds and chop into chunks. Rinse the zucchini, remove the ends and also chop into chunks. Peel and coarsely chop the onion and garlic cloves.
Peel the ginger and finely chop or grate it.
Heat oil in a large pan and sauté the onion, garlic and ginger for a few minutes. Add the pieces of pumpkin and zucchini and sauté them a few minutes more.
Add curry and chili powder and sauté a bit more. Pour in vegetable stock and bring to a boil. Turn down the heat and let it simmer for about 20 minutes.
The exact time depends on the size of the vegetable chunks. Use an immersion or regular blender to blend the soup until it's smooth. Season with soy sauce, pepper and salt.
Serve with a bit coconut milk and (salty) peanuts, enjoy!
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