1 pan
90 minutes
1/2 Kabocha pumpkin
1 onion (finely chopped)
2 cloves of garlic (finely chopped)
50g red curry paste
500ml vegetable stock
400ml coconut milk
15g coriander (finely chopped)
Bird-eye pepper to taste (cut into rings)
Olive oil
Spicy Kabocha
Preheat the oven to 220°C.
Remove the seeds and strings from the pumpkin and cut it into about 2 cm thick slices. Place the pumpkin on a baking sheet lined with parchment paper and drizzle with olive oil. Roast for about 45 minutes until the pumpkin is soft.
Let it cool slightly, then remove the skin.
Heat some olive oil in a soup pan and sauté the onion and garlic on low heat. Then add the pumpkin and curry paste to the pan and stir briefly. Add the coconut milk and vegetable stock, bring to a boil, and let it simmer for about 30 minutes.
Puree the soup with a blender and spoon it into a soup bowl. Top with fresh coriander and sliced Bird-eye pepper to taste. It’s now ready to serve, enjoy!
— PUMPKINS
Kabocha pumpkin
As far as we’re concerned, the tastiest pumpkin from our range! The pumpkin is deep orange inside, and has a dark green skin with light green stripes. The taste is often compared to sweet chestnut but without the structure of sweet chestnut. The pumpkin is sweet and creamy.
— CHILI PEPPERS
Bird-eye pepper
This pepper may not be the largest of its kind, but it is certainly not the mildest. Other names for this pepper are Piri Piri, Rawit or Thai Chili. It is available in the colours red and green. In the Asian cuisine is it often used as a seasoning in countless dishes.
— SPICES
Coriander
Coriander: you hate it, or you love it. One person cannot get enough of it, while the other thinks it tastes like soap. How this is possible, seems to be determined in our genes. For coriander lovers the herb has a typically fresh and still sweet flavour.
