Pumpkin and zucchini soup
It’s even a pity to pour such a soup into deep plates. In them, you can admire him only from above, and he has such a unique color. Let's serve it in glass or crystal, let it be not only tasty, but also beautiful.
Ingredients
Servings 6- 400–500 g pumpkin
- 1 kg zucchini
- 3 cm fresh ginger root
- 3 garlic cloves
- 1 can (400 g) coconut milk
- vegetable oil
- 2 tsp curry powder
- salt
- freshly ground black pepper
- lime wedges for serving
- cilantro for serving
Cooking
Step 1
Remove the skin and seeds from the pumpkin. Peel the zucchini, if necessary. Cut pumpkin and zucchini into medium pieces.
Step 2
Peel and finely chop the ginger and garlic. In a large heavy-bottomed saucepan, heat the vegetable oil, add the ginger and garlic, fry over medium heat, 1 minute.
Step 3
Add pumpkin to the pan, sauté 5 minutes. Add zucchini, salt, pepper, curry, stir, cover and simmer for 15 minutes.
Step 4
Blend the contents of the pot with an immersion blender, gradually adding the coconut milk. If the soup is too thick, thin it with boiling water. Bring to a boil, cook for 2 minutes. Remove from fire, let it brew. Serve with lime wedges and cilantro leaves.