Creamy Pumpkin Curry Soup
Creamy Pumpkin Curry Soup with “Gans N’Roses” by Rock’n’Rubs
Ingredients for 4 servings:
- 800 g Hokkaido pumpkin (with skin, deseeded)
- 1 large onion
- 2 cloves of garlic
- 1 piece of ginger (about 3 cm)
- 2 tbsp rapeseed oil
2–3 tsp of "Gans N’ Roses" by Rock'n'Rubs - 750 ml vegetable broth
- 200 ml coconut milk or cream
- Salt, pepper, lemon juice or lime juice
- For the topping (optional):
- Pumpkin seeds, roasted
- Croutons
- Fresh herbs (e.g., sage, cilantro, or parsley)
- A dollop of yogurt or coconut milk
Preparation
- 1
Preparation
Wash the pumpkin, remove the seeds, and cut into large pieces (Hokkaido does not need to be peeled). Peel and finely chop the onion, garlic, and ginger.
- 2
Toast
Heat oil in a pot. Sauté onion, garlic, and ginger until translucent.
- 3
Add the pumpkin
Add the pumpkin pieces, sauté briefly with “Gans N’Roses,” then deglaze with the vegetable broth.
- 4
Cook & puree
Let everything simmer for about 20 minutes until the pumpkin is soft. Purée the soup (using an immersion blender or countertop blender), then stir in the coconut milk or cream.
- 5
Season to taste
Season with salt, pepper, and a splash of lemon or lime juice. If desired, add a little extra “Gans N’Roses” to taste.
- 6
Plating
Serve in bowls and garnish with pumpkin seeds, croutons, herbs, and a dollop of yogurt or coconut milk.
