Pumpkin, coconut, and lime soup

Ingredients for 4 servings:

• 1 m.-large Hokkaido pumpkin(s)
• 3 m.-sized carrot(s)
• 1 large potato(s)
• 1 m.-sized onion(s)
• 2 garlic cloves
• 1 piece(s) ginger, approx. 2 x 4 cm
• 500 ml vegetable stock
• 400 ml coconut milk
• 1 lime(s)
• 1 tbsp, heaped margarine, vegan
• 1 pinch of sea salt
• 1 pinch of chili powder
• 1 pinch(s) of pepper
• e.g. toast bread or wholemeal bread

Instructions

Working time approx. 10 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

vegan, as a starter or intermediate course

Wash the pumpkin, halve it, and remove the seeds with a spoon. Do not peel the pumpkin; cut it into approximately 2 cm cubes. Wash the carrots and potatoes and roughly dice them without peeling them. Peel and roughly dice the onion and ginger. Peel the garlic and crush it with a knife. Heat the margarine in a deep saucepan and sauté the onions, ginger, and garlic briefly. Season with pepper and chili. Add the potatoes and fry briefly, then add the carrots and pumpkin and mix well. Deglaze with the vegetable stock. Reduce the heat and simmer gently for 18 minutes. Grate in some lime zest, add the coconut milk, and blend well with a hand blender. Season to taste with a good pinch of sea salt and the lime juice. Serve with some lime zest and toast.