easy pumpkin-carrotsoup with red curry paste

Vorbereitungszeit 15 Minuten
Zubereitungszeit 25 Minuten
Gesamtzeit 40 Minuten
Portionen 5
Kalorien 120 kcal
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


  1. heat up the oil in a pot that can take 3 liters minimum
  2. sautee the onions in the oil until light brown and add the curry paste.
  3. Stirr in thouroughly and let roast for 1 minute
  4. add the vegetables and let them roast for 1-2 minutes as well.
  5. deglaze with the broth and bring to boil
  6. turn heat to medium and cook until the vegetables are done, around 20 minutes.
  7. puree with an immersion blender or in a blender and add salt and pepper to taste - not needed imo
  8. serve with pumpkin seeds
Nutrition Facts
easy pumpkin-carrotsoup with red curry paste
Amount Per Serving (400 g)
Calories 120 Calories from Fat 36
% Daily Value*
Fat 4g6%
Carbohydrates 17g6%
Fiber 2g8%
Sugar 7g8%
Protein 3g6%
* Percent Daily Values are based on a 2000 calorie diet.