Creamy Pumpkin Curry Soup - Rock'n'Rubs - seasoning blends, dips, grilling chocolate, fries seasoning, and more
Wash the pumpkin, remove the seeds, and cut into large pieces (Hokkaido does not need to be peeled). Peel and finely chop the onion, garlic, and ginger.
Ingredients
- 800 g Hokkaido pumpkin (with skin, deseeded)
- 1 large onion
- 2 cloves of garlic
- 1 piece of ginger (about 3 cm)
- 2 tbsp rapeseed oil
- 2–3 tsp of "Gans N’ Roses" by Rock'n'Rubs
- 750 ml vegetable broth
- 200 ml coconut milk or cream
- Salt, pepper, lemon juice or lime juice
- For the topping (optional):
- Pumpkin seeds, roasted
- Croutons
- Fresh herbs (e.g., sage, cilantro, or parsley)
- A dollop of yogurt or coconut milk
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