Smokey Curry Pumpkin Soup With Pineapple (Vegan, Healthy & Easy)

↓↓German below↓↓

I’m sure you already have a million of pumpkin recipes you wanna make this fall/winter but here is another one which you must try!
I made a double batch of this, for a big family reunion, last week and it was a smash hit!

I love curried recipes in the cold seasons of the year. They just make you feel so good and warm and cozy. Pumpkin is fall food number 1. anyways, and pineapple gives you this last touch of summer that everyone needs in the wintertime.
This soup combines it all and is the perfect dinner for a nice and cozy evening.

It really satisfies all of your taste receptors and senses.
It’s:
creamy
rich
sweet
spicy
smokey
colorful
filling
exotic
and all that at the same time

 

 

Smokey Curry Pumpkin Soup With Pineapple (Vegan)

You’ll need:

1 small pumpkin 700-800g
1 cup (200g) pineapple (canned or fresh)
2 medium potatoes (200g)
2 cups vegetable stock (500ml)
1/2 cup (120ml) light canned coconut milk

1 1/2 tbsp curry powder
1 1/2 tbsp smoked paprika
1 tbsp chopped parsley
1 1/2 tsp ground coriander
1 tsp chili powder (optional)
1 tbsp turmeric (optional for color)
salt and pepper to taste

 

1. Boil or steam pumpkin and potatoes until very soft.
2. Add pineapple, pumpkin, potatoes, parsley and a bit of the vegetable stock to a blender and blend everything up until really smooth.
3. Transfer to a big pot and add the remaining vegetable stock as well as the coconut milk. Bring to a boil.
4. Add curry powder, smoked paprika, ground coriander, salt, pepper, chili (optional) and turmeric (optional) and give it a good stir.
5. Let simmer for at least 30 min.

Tipp: It gets even better and flavorful if you make it the night before and let it sit overnight to absorb all of the flavors.

Deutsch:

Geräucherte Curry-Kürbissuppe mit Ananas (Vegan, Gesund & Einfach)

Du brauchst:

700-800 g Kürbis (etwa 1 kleiner)
200 g Ananas
200 g Kartoffeln (ca. 2 mittlere)
500 ml Gemüsebrühe
120 ml Kokosmilch light

1 1/2 EL Currypulver
1 1/2 EL geräucherte Paprika
1 EL gehackte Petersilie
1 1/2 TL Koriander
1 TL Chilipulver (Optional)
1 EL Kurkuma (Optional)
Salz und Pfeffer nach Geschmack

 

1. Koche oder dünste den Kürbis und die Kartoffeln bis sie gut weich sind.
2. Gebe Kürbis, Kartoffeln, Ananas, Petersilie und einen Teil der Gemüsebrühe in einen Mixer oder püriere alles mit einem Pürierstab.
3. Gebe alles, zusammen mit der restlichen Gemüsebrühe und der Kokosnussmilch, in einem Topf und bringe es zum köcheln.
4. Rühre Currypulver, geräucherte Paprika, Koriander, Salz, Pfeffer, Chili (optional) und Kurkuma (optional) ein.
5. Lasse die Suppe für mindestens 30 Minuten köcheln.

Tipp: Mache die Suppe einen Tag vorher und lasse sie über Nacht im Kühlschrank ziehen. So wird sie nochmal aromatischer.