Pumpkin and coconut soup with curry

Ingredients for 4 servings:

• 1 m.-sized pumpkin(s) (Hokkaido is suitable)
• 3 large onions
• 3 large potatoes
• Oil (soybean oil)
• 1 can coconut milk
• 600 ml vegetable stock
• salt and pepper
• nutmeg
• cumin
• curry powder
• 1 pinch of cinnamon powder
• chili powder

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

can also be fiery

Peel and seeds from the pumpkin and dice. Peel and dice the onions and potatoes, then sauté them with the pumpkin flesh in soybean oil (or another oil). Briefly sauté the curry powder and deglaze with the stock. Bring to a boil once and simmer gently until the pumpkin and potatoes are tender. Then add the coconut milk and blend. Season with the remaining spices (be very careful with the cinnamon), bring to a boil once, and pass through a sieve if desired. Serving suggestion: Garnish with a dollop of whipped cream (soy cream for vegans) and a sprinkle of pumpkin seeds or pumpkin seed oil, or serve simply as is.