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+ servings

easy pumpkin-carrotsoup with red curry paste

Vorbereitungszeit 15 Minuten
Zubereitungszeit 25 Minuten
Arbeitszeit 40 Minuten
Portionen 5
Kalorien 120kcal
Autor Marsha


  • 500 g pumpkin roughly cut (and peeled if you use butternut)
  • 500 g carrots peeled and cut into pieces
  • 1 small onion diced
  • 1 tsp. olive oil
  • 1 tsp. red curry paste
  • 1 liter of vegetable broth maybe a bit more


  • heat up the oil in a pot that can take 3 liters minimum
  • sautee the onions in the oil until light brown and add the curry paste.
  • Stirr in thouroughly and let roast for 1 minute
  • add the vegetables and let them roast for 1-2 minutes as well.
  • deglaze with the broth and bring to boil
  • turn heat to medium and cook until the vegetables are done, around 20 minutes.
  • puree with an immersion blender or in a blender and add salt and pepper to taste - not needed imo
  • serve with pumpkin seeds


Serving: 400g | Kalorien: 120kcal | Kohlenhydrate: 17g | Protein: 3g | Fett: 4g | Ballaststoffe: 2g | Zucker: 7g