Quick pumpkin and coconut soup with pears

Ingredients for 2 servings:

• 1 Hokkaido pumpkin(s)
• 200 ml coconut milk
• salt and pepper
• nutmeg
• 2 pears, sweet

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

quick and easy, totally delicious and variable

The size of the Hokkaido pumpkin can be chosen depending on the desired quantity. A small pumpkin makes a portion that can feed one person two or three meals. Clean the Hokkaido pumpkin, cut it in half, and use a large spoon to remove the seeds and the very soft flesh. Then, using a large knife, cut the harder flesh, including the skin, into cubes. The skin can remain on the Hokkaido pumpkin. Place the pumpkin cubes in a pot and fill with boiling water so that all the pieces are submerged. In the meantime, wash the pears thoroughly, remove the cores, and also cut the flesh into pieces, and add them. I left the skin on here as well. If you don’t want to add pears, you can simply omit them, as the soup tastes delicious even without them. When the pumpkin flesh is soft, drain off about half of the water. If you want a fairly runny soup, you can leave in all the water. You can always add more water to thin it out later. Add the coconut milk and spices and blend the pumpkin and pears with a hand blender until smooth. I like to keep some of the pumpkin pieces slightly larger, so I don’t blend them too thoroughly. You can use cream instead of coconut milk, depending on your personal taste. As mentioned, the pears vary depending on your taste.