Asian pumpkin soup

Ingredients for 8 servings:

• 2 kg pumpkin flesh, diced
• 5 medium-sized potatoes, diced
• 2 onions
• 3 garlic cloves
• 1 ½ tsp curry paste (Namya), available in Asian shops
• 1 piece(s) ginger, thumb-sized, peeled and chopped
• 1 tsp, leveled cumin
• Salt and pepper, from the mill
• 1 ½ liters vegetable broth
• 2 tbsp oil
• ½ liter coconut milk

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Slice the onions and garlic, then fry in oil and season with salt and pepper. When the onions and garlic are golden brown, add the vegetable stock and diced potatoes. Bring to a boil and simmer for 10 minutes. Then add the remaining ingredients (pumpkin, coconut milk, ginger, namya paste, cumin). After another 20 minutes, check if the pumpkin is cooked. If it is, put the soup in a food mill or blender. Season to taste and serve. Tip: If you have a cough, chew a slice of raw ginger. It’s hell, but it helps.