Spicy pumpkin soup with coconut and curry

Ingredients for 4 servings:

• 1 pumpkin(s), e.g. butternut, about 1,200 grams
• 2 onions
• 3 cloves garlic
• 4 kaffir lime leaves
• 1 tbsp curry powder, type according to taste
• 1 tsp chili paste
• 200 ml vegetable broth or chicken broth
• 1 can coconut milk, 400 ml
• Soy sauce, to taste
• Oil, for sautéing
• Oil, pumpkin seed oil for the finish
• 1 piece(s) ginger, about thumb-sized

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Peel and chop the onions, garlic, and ginger, sauté in oil in a pan, then add the curry. Add the peeled and diced pumpkin, pour in the stock and coconut milk. Add the lime leaves and chili paste. Simmer until the pumpkin is soft, then remove the lime leaves. Blend thoroughly and season with soy sauce. I really like pumpkin seed oil and add a few drops to the soup once it’s in the bowl. If you don’t like it with curry, etc., just leave it out. The amount of chili depends on the desired spiciness, as does the choice of curry powder. If you can’t find lime leaves, you can also use lemongrass. I buy lime leaves from an Asian store in a large bag and freeze them. You can then remove them frozen and simply cook them (similar to bay leaves).