By Dany N.
Warning: this recipe is for approximately 3-4 litres of soup J You can easily freeze any leftovers.
1 pumpkin/squash – ideally Hokkaido (doesn’t necessarily have to be peeled when using a powerful blender) or butternut
2-3 red onions (better taste), medium-sized
4-6 large carrots
Heat-resistant olive oil
Chili – fresh or dried
1/2-1 can of coconut pulp (i.e. 90% pure coconut pulp, coconut milk is too weak); the rest of the can be easily frozen and reused
Red Thai curry paste
1/2 lemon
Pepper and salt
Dice the onions (will be pureed later) and slowly fry them in sufficient olive oil (such that all onions are well covered at the bottom of the pan) until they get a light brown colour. This is my flavouring source, no broth etc. is needed later. Be careful here as it might burn rapidly.
Tip: Add a bit of sugar or maple syrup shortly before the onion gets brown, this gives a good flavour.
Douse with approx. 1-2l (according to desired quantity) water (I use mineral water) and immediately add the (meanwhile) peeled and diced carrots and the (peeled and) diced pumpkin/squash and the minced chili. Let everything cook until it the vegetables get soft. Then add half a can of coconut pulp (or the whole can, depending on your personal taste) Caution: the pulp is quite fattening!
Add the juice of ½ lemon and 1-3 teaspoons of the red Thai curry paste (depending on the hotness of the chili and taste)
Puree with the blender (on full power), season with salt and pepper
The only “danger” here is a potential overdose of coconut pulp and chili… but you learn you’re your mistakes J
Bon appetit!
Warning: this recipe is for approximately 3-4 litres of soup J You can easily freeze any leftovers.
1 pumpkin/squash – ideally Hokkaido (doesn’t necessarily have to be peeled when using a powerful blender) or butternut
2-3 red onions (better taste), medium-sized
4-6 large carrots
Heat-resistant olive oil
Chili – fresh or dried
1/2-1 can of coconut pulp (i.e. 90% pure coconut pulp, coconut milk is too weak); the rest of the can be easily frozen and reused
Red Thai curry paste
1/2 lemon
Pepper and salt
Dice the onions (will be pureed later) and slowly fry them in sufficient olive oil (such that all onions are well covered at the bottom of the pan) until they get a light brown colour. This is my flavouring source, no broth etc. is needed later. Be careful here as it might burn rapidly.
Tip: Add a bit of sugar or maple syrup shortly before the onion gets brown, this gives a good flavour.
Douse with approx. 1-2l (according to desired quantity) water (I use mineral water) and immediately add the (meanwhile) peeled and diced carrots and the (peeled and) diced pumpkin/squash and the minced chili. Let everything cook until it the vegetables get soft. Then add half a can of coconut pulp (or the whole can, depending on your personal taste) Caution: the pulp is quite fattening!
Add the juice of ½ lemon and 1-3 teaspoons of the red Thai curry paste (depending on the hotness of the chili and taste)
Puree with the blender (on full power), season with salt and pepper
The only “danger” here is a potential overdose of coconut pulp and chili… but you learn you’re your mistakes J
Bon appetit!