Crown Prince pumpkin soup
The color of this pumpkin may be a bit grayish, but the inside is definitely not! The bright orange flesh has a delicious sweet taste and a long shelf life. Roasting the pumpkin in the oven will make it extra sweet! Crown Prince pumpkins owe their royal name to the round crown on the underside.
1/2 Crown Prince pumpkin
1 onion (finely chopped)
2 cloves of garlic (finely chopped)
50g red curry paste
500 ml. vegetable stock
400 ml. coconut milk
15g coriander (finely chopped)
Rawit chilli to taste (cut into rings)
Preheat the oven to 220°C.
Remove the seeds and strings from the pumpkin and cut into approx. 2 cm. thick slices. Place the pumpkin on a baking sheet and sprinkle with oil. Bake for about 45 minutes until the pumpkin is soft.
Allow to cool slightly and then remove the peel.
Heat oil in a stockpot and fry the onion and garlic over low heat. Then add the pumpkin and curry paste to the pan and stir. Add the coconut milk and stock and bring to a boil. Cook gently for about 30 minutes.
Puree the soup with a hand blender and sprinkle with coriander and rawit chilli to taste.