Ingredients
- 2 kilo pumpkin
- 1 zucchini
- 1 onion
- 2 garlic cloves
- about 4 cm ginger root
- sunflower or other neutral oil
- 1 tablespoon curry powder
- pinch of chili powder
- 1,5 liter vegetable stock
- dash of soy sauce
- pepper and salt to taste
- large dash of coconut milk
- handful of (salty) peanuts (or use cashew nuts instead)
Kitchen equipment needed
- cutting board & chef’s knife
- large pan
- wooden spoon
- optional: fine grater
- (immersion) blender
Preparation — 15 minutes
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.
Finishign the pumpkin and zucchini soup — 30 minutes
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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