This is a delicious soup. Therefore, I beg you, dear friends (and not even friends), please. No need to shout in the comments that the author is a shameless person, he puts out unrealizable recipes, there is no root celery and will not be, and coconut milk is not sold in every store.
Both root celery and coconut milk are available in most chain stores. Their price is not such that it is very biting - believe me, many spend much more on beer on weekends, even on a cheap one. And almost everyone has a pumpkin in the kitchen (who in the fall did not manage to fight off the gifts of loving relatives, who do not know what to do with the gigantic zucchini and pumpkins).
Pepper, I see, in general, many grows right on the windowsills! So let's not waste time, straight to the recipe.
We take:
- A small pumpkin (a kilogram of pumpkin pulp is enough for the eyes and ears)
- Pieces of 4 carrots (no more than 500 grams in total weight)
- A couple of large potatoes
- Quarter celery tuber
- A piece of ginger root - good, 5 centimeters, you can and more.
- Chili pepper - 1-2 pieces (depends on your love for spicy)
- 400 ml coconut milk
- Liter of vegetable broth or water
- 1-2 scoops of curry powder (exactly curry mix, not just curry)
- Salt and pepper to taste
- Well, and, of course, a little butter (vegetable or butter, at your discretion)
How we cook:
Pumpkin pulp, peeled carrots, peeled celery and peeled. of course, we cut the potatoes into pieces of medium size (with the expectation that they should be stewed in thirty to forty minutes).
We clean the ginger, rub it on a very fine grater.
Remove the seeds and partitions from the chili pepper and also cut it (it will go into small rings).
In a saucepan with a thick bottom, heat a few tablespoons of oil and, first of all, send the ginger there to fry for about thirty seconds. After that, all other vegetables, including chili peppers, are sent to ginger, fried until a light crust appears, sprinkled with curry and filled with broth
Close the saucepan with a lid and leave the vegetables to simmer over low heat for about forty minutes.
When they are ready, remove and punch with a blender. And then - add coconut milk, warm it up, salt and pepper to taste and... serve.
When serving, I like to add a little balsamic cream sauce to this soup and sprinkle with pumpkin seeds.
Bon Appetit!