How It's Made

Posted on January 28, 2014 by Tyler Parsons

PUMPKIN AND CURRY SOUP

 

Ingredients:

1 hokkaido pumpkin
Some fresh spinach
A bunch of cocktail tomatoes
Coriander
1 lime
400ml coconut milk
Fresh ginger
2 yellow onions
A couple of cloves of garlic
Curry powder (or mix your own)
Salt
Olive oil

Chop the onions and garlic finely. Grate the ginger. Fry these up in a generous portion of olive oil. Remove from the stove before they turn brown.

Cut the pumpkin into dice and sautée for a couple of minutes. Throw in the onion-ginger-garlic mix. Add curry spice. Stir for half a minute or so. Add coconut milk and let simmer for a while 10-15 minutes. Then add squeezed lime juice, coriander and spinach. Cut the tomatoes into halves and add these as well. Let simmer for another 5-10 minutes. Add some salt. Have a taste and see if you need to add more salt or lime. When the pumpkin is soft enough, your dinner is done. 


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