A gift for new customers
Tap the coupon – we'll add the discount for your first order straight to your basket.
Valid for your first order.
Asian Pumpkin Curry Soup with Tofu | Creamy & Spicy
(0)
40 min
Under an hour
Knuspr-Küche
Eine samtige Herbstsuppe mit fernöstlicher Note: Frischer Hokkaido-Kürbis vereint sich mit roter Thai-Currypaste und cremiger Kokosmilch zu einer herrlich wärmenden Suppe, gekrönt von kross gebratenen Tofuwürfeln, gerösteten Kürbiskernen und frischem Koriander.
Ingredients
Preparation method
Preparation
Thoroughly wash the Hokkaido pumpkin, cut it in half, scrape out the seeds with a spoon, and cut the flesh along with the skin into approx. 2–3 cm cubes. Peel and finely chop the ginger and garlic cloves.
Remove the tofu from the package, pat thoroughly dry with paper towels, cut into approx. 1.5 cm cubes, and drizzle with 1 tbsp of the soy sauce.
Cook & blend the soup
Heat 1 tbsp of vegetable oil in a large pot. Sauté the chopped ginger and garlic together with the red curry paste over medium heat for about 1–2 minutes until fragrant.
Chef's tip
Hokkaido pumpkin does not need to be peeled – the tender skin becomes wonderfully soft during cooking and gives the soup a particularly vibrant orange color.
For extra crispiness, toss the tofu in 1 tsp of cornstarch after marinating and before frying – this makes the crust even crispier!
Discover also
We Also Recommend
Show all
45 min
Under an hour
Classic Pork Tenderloin Pot | Tenderly Braised in Mushroom Cream Sauce
Knuspr-Küche
