Asian pumpkin soup with carrots and coconut milk

Ingredients for 1 servings:

• 1 large pumpkin(s) (Hokkaido)
• 1 m.-sized onion(s)
• 1 stalk(s) leek
• 5 m.-sized carrot(s)
• 1 can coconut milk
• 2 tsp, heaped broth
• 1 tsp, leveled pepper
• 1 tsp, heaped curry powder, yellow
• 700 ml water
• 2 tsp, heaped parsley, frozen, chopped
• Fat, vegan

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

A creamy and spicy soup for autumn.

Wash the pumpkin and cut off the top and bottom stalks. Cut the pumpkin in half and remove the seeds with a spoon. Dice the pumpkin with the skin on. Slice the carrots. Peel the onion and cut into pieces. Wash the leek thoroughly and cut into rings. Sauté the leek and onion in a large pot with a little fat until the ingredients are translucent but not brown. Add the pumpkin and carrots, stir well, and cook for 2 minutes while stirring. Add the water and spices. Cover and simmer over medium heat for 20 minutes. Remove the pot from the heat and puree the soup with a blender or hand blender. Add the coconut milk and parsley, stir well, and bring to a boil.