This pumpkin and zucchini soup is easy, vegetarian and silky smooth. A bit spicy, savory and salty because of the spices, coconut and peanuts.
The main thing:
Other stuff:
Made by Véronique
Published at 2019-10-07, this recipe is for 6 people and takes 45 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 14-09-2023
View the original recipe via:
https://ohmydish.com/recipe/pumpkin-and-zucchini-soup
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!