Pumpkin soup with curry

Ingredients for 5 servings:

• 1 Hokkaido pumpkin(s)
• 600 g carrot(s)
• 1 onion(s)
• 1 piece(s) ginger, approx. 3 cm
• 1 liter vegetable broth
• 1 can coconut milk, 400 ml
• 50 ml soy sauce
• e.g. salt and pepper
• e.g. curry powder
• Parsley

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Hollow out the pumpkin and cut into pieces. The skin of the Hokkaido pumpkin can be used. Peel and slice the carrots. Peel and slice the onion. Peel and finely grate the ginger. Sauté the onions with a little oil in a large pot until translucent. Add the pumpkin and carrots and continue to fry for about three minutes. Add the ginger. Pour in the vegetable stock and simmer everything on low heat for 20 minutes. Purée with a hand blender while hot in the pot until creamy. Stir in the coconut milk and soy sauce. Season to taste with salt, pepper, and curry powder. Use parsley to decorate the served bowls of soup. Serve with freshly baked ciabatta or baguette.