Pumpkin soup with red curry and chorizo
Get the recipe for pumpkin soup with red curry made with coconut milk and chorizo from our chef Jarek OwczarczykYou'll have this dish ready in just 35 minutes. Let's get started!
Number of servings
Sharpness level
MILD
Preparation time
Difficulty level
EASY
INGREDIENTS
- 2 tsp garlic, ginger and chili paste
- 2 tsp red curry paste
- 1 can coconut milk 12-14%
- 500 ml vegetable broth
- 0,5 kg of Hokkaido pumpkin
- 0,2 kg peeled and sliced carrots
- 2 onions, diced
- 100 g chorizo sausage, cut into small cubes.
- 3 tablespoons of oil
- Salt, pepper to taste
- 2 tablespoons chopped cilantro
A METHOD OF PREPARING
- Place the vegetables on a baking tray, mix with olive oil and bake until soft (about 15 minutes) in an oven preheated to 180°C.
- Pour the broth into a pot, add the roasted vegetables, coconut milk, curry paste, and ginger, garlic, and chili paste, then blend until smooth. Strain the soup through a sieve if necessary.
- Place the chorizo sausage in a pan over medium heat and render the fat. Serve the warm pumpkin cream with the crispy chorizo and cilantro.
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