Pumpkin-coconut-ginger soup

Ingredients for 4 servings:

• ½ m.-sized pumpkin(s), (Hokkaido pumpkin)
• 2 m.-sized potatoes
• 1 m.-sized carrot(s)
• 1 tbsp olive oil, maybe a little more
• 1 large onion(s)
• 1 garlic clove(s), possibly more
• ginger, to taste
• 350 ml vegetable stock
• 1 pinch of curry paste
• 150 ml coconut milk
• Pumpkin seed oil and cream, for decoration
• possibly zucchini, thinly sliced

Instructions

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

warms body and soul

Remove the seeds from the pumpkin with a tablespoon (scrape out) and cut into larger pieces (this works best if you use a large knife and break the pieces rather than cutting them). If it’s a Hokkaido pumpkin, you can leave the skin on. Peel the potatoes and cut them into larger pieces. Finely chop the carrot. Heat the olive oil in a medium-sized saucepan. Finely chop the onions and garlic, add them, and sauté until translucent. Add the curry paste and the peeled and finely chopped ginger (amount to taste; I usually use 3-5 cm of a ginger root). Add the carrots, potatoes, and pumpkin and top up with vegetable stock. The vegetables should be just covered. If you want the soup to be relatively thin, add 500 ml; if you want it thicker, add less stock (alternatively, sauté in 500 ml until soft and then skim off). Simmer over low heat for about 15-20 minutes, until the potatoes and pumpkin are tender but not mushy. Puree the mixture and season with coconut milk. Again, the amount depends on your taste. You can garnish the whole thing with a few drops of pumpkin seed oil and a dash of cream. Use the back of a spoon to create beautiful patterns. Thinly sliced ​​zucchini, lightly salted and fried in olive oil and garlic, also tastes great with this dish. Simply add it to the soup at the end. This amount serves 4 as a starter, or 2 as a main course.