Ginger and Olives - Spicy Pumpkin Soup with Ginger and Red Curry Paste - Recipe

Pumpkin and Ginger Soup

Halloween is two days away and the world is going pumpkin crazy once again. Pumpkin cake, pumpkin spice latte, pumpkin everything. It reminds me of asparagus season in Germany, even though there is no such thing as asparagus latte (yet).

In Germany Halloween isn’t a big deal. It may have become more popular over the last decade or so due to the influence and popularity of US movies and TV shows. I’m in my late 20s now and when I was a child no one dressed up to demand “Süßes oder Saures” (=trick or treat). We had Martinssingen instead. Instead of costumes and pumpkins children had lanterns. I remember making a lantern with my mum and being super super proud of it. The children go from door to door with their lanterns and sing for sweets. Essentially it’s pretty similar to Halloween so while Halloween is probably getting more popular in Germany I don’t think it will take over – we have our own little thing ;)

I remember my first Halloween in UK – I was more excited than the kids that came to our house! It was just a couple of weeks after we had moved in. We were trying to assemble our lovely IKEA wardrobe and every time the doorbell rang I bounced off. Never has it taken longer for two people to put together a piece of IKEA furniture.

Pumpkin and Ginger Soup

I really enjoy this pumpkin and ginger soup. You’ll need very few ingredients for this, yet the soup is full of flavour with a pleasant spiciness. I prefer this soup medium spicy and rather thick, almost like watery mash (even though that doesn’t sound particularly appetising :P). The curry paste I use is quite hot so you may want to use less if you don’t fancy hot dishes too much. Same for the coconut milk. If you like your soup to be more soupy, simply increase the amount of coconut milk to your taste.

Ginger and Olives - Spicy Pumpkin Soup with Ginger and Red Curry Paste - Recipe

Ginger and Olives - Spicy Pumpkin Soup with Ginger and Red Curry Paste - Recipe

Ginger and Olives - Spicy Pumpkin Soup with Ginger and Red Curry Paste - Recipe

Ginger and Olives - Spicy Pumpkin Soup with Ginger and Red Curry Paste - Recipe

Ginger and Olives - Spicy Pumpkin Soup with Ginger and Red Curry Paste - Recipe

 

 

 

 

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Pumpkin and Ginger Soup
Let this spicy pumpkin and ginger soup warm you up on a cold autumn's night!
Ginger and Olives - Spicy Pumpkin Soup with Ginger and Red Curry Paste - Recipe
Course Main Dish
Cuisine Asian, Thai
Cook Time 45 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine Asian, Thai
Cook Time 45 minutes
Servings
servings
Ingredients
Ginger and Olives - Spicy Pumpkin Soup with Ginger and Red Curry Paste - Recipe
Instructions
  1. Prepare the pumpkin by removing skin and the stuff inside (strings and seeds, works best with a tablespoon). Cut the pumpkin into dice.
  2. Peel the potato, cut into pieces and add to the pumpkin.
  3. Chop onion and ginger into small bits.
  4. Place a large pot over medium heat and - without shaking it first - open the can of coconut milk. Pour a little bit of the liquid stuff at the top into the pot. Add onion, ginger and red curry paste and fry for 2-3 minutes
  5. Now add pumpkin and potato to the pot and fry for another 2 minutes.
  6. Prepare the veggie bouillon and mix with the remaining coconut milk Pour into the pot and bring to boil, then reduce the heat and cook for about 30 minutes until pumpkin and potato have softened.
  7. Just before the soup is done, take a small frying pan and gently roast the pumpkin seeds for a couple of minutes.
  8. Take a hand-blender and blitz the contents of the pot to a smooth soup. If it is too thick for your taste, simply add more coconut milk or force through a sieve.
  9. Sprinkle with pumpkin seeds and serve immediately.
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