Thai pumpkin soup with Cheesepop Gouda
30 min
2 servings
Ingredients
- a halve red onion
- 1 clove of garlic
- 1 tbsp olive oil
- 0.5 tsp ginger powder
- 1 tbsp red curry paste
- 400 g pumpkin, diced
- 700 ml vegetable stock
- 100 ml coconut milk
- 2 sprigs of coriander
- 1 tsp chili flakes
- 30 g Cheesepop Gouda
Instructions
- Chop the red onion and finely chop the garlic.
- Heat the olive oil in a soup pot and gently fry the onion and garlic for a few minutes. Then add ginger powder and curry paste and fry for 2 minutes.
- Add the pumpkin and toss well. Bake for a few minutes.
- Add the vegetable stock and bring the soup to a boil. Once the soup is boiling, turn the heat to low and simmer gently for 20 minutes until the pumpkin is tender.
- Remove the pan from the heat and puree the soup with an immersion blender.
- Serve the soup with the coconut milk, coriander leaves, chili flakes to taste and the Cheesepop Gouda.
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