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Ingredients for the soup

4 tbsp: canola oil
1: big onion (about 150g)
40g: ginger
1: lemon grass
0,5 - 1 tbsp: red curry paste
1-2: chillies (or less or more)
1: hokkaido pumpkin
0,5 L: orange juice
100 ml: sweet chili sauce
1-1,2 L: coconut cream
0,5 L: vegetable stock
3 tbsp: soy sauce
1: banana
to your taste: salt, pepper, sugar
for garnish: fresh coriander, roasted peanuts, fine chilli rings

Schritt für Schritt - Anleitung

Step 1

Heat 4 tablespoons of oil in a large pot. Cut onions, ginger and pumpkin into cubes. (Cut chillies finely if necessary.)

Step 2

Sweat onions and ginger (and chillies) in a pot. Beat the lemongrass with the back of a knife and add to the mixture. Sweat over medium heat for a few minutes.

Step 3

Add 1 tablespoon of red curry paste and sweat for 1-2 minutes, then add the sliced pumpkin and fry for a few minutes.

Step 4

Deglaze with half a litre of orange juice and bring to the boil briefly. Then add the coconut milk, vegetable stock, soy sauce, sweet chili sauce and banana and boil for 30 minutes over medium heat.