Halve the Hokkaido, scrape out the seeds with a spoon, and slice into wedges. Finely chop the onion and garlic and sweat in a pan of hot olive oil with the pumpkin, add the curry past, allowing to fry briefly before adding the vegetable stock. Add the coconut milk and simmer for around 15 minutes. Cut the Camembert into cubes and fry into golden-brown in a greased pan. Puree the pumpkin with a stick blender, season to taste with salt and pepper. Thin with more stock if necessary. Divide between soup dishes, sprinkle with the cheese cubes, and garnish with chili flakes and fresh herbs.
ENJOY YOUR MEAL!
Ingredients (for 4 persons)
|2 pckg.||ALPENHAIN BBQ Camembert|
|2||small Hokkaido pumpkins|
|2 tsp.||red/yellow curry paste|
|600 ml||vegetable stock|
|2 Dosen||coconut milk|
|coriander or marigold leaves|