Exotic pumpkin soup

Ingredients for 4 servings:

• 600 g Hokkaido pumpkin(s)
• 1 onion(s)
• 2 tbsp peanut oil for frying
• 1 ½ tsp curry powder, yellow
• 700 ml chicken stock or vegetable stock
• ½ can pineapple
• 300 ml coconut milk
• 1 chili pepper(s)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

with yellow curry and pineapple

Wash, peel, and thinly slice the Hokkaido pumpkin. Peel the onion and slice it into fine strips. Cut 100g of canned pineapple into small cubes. Leave the rest in slices. Sauté the pumpkin slices, onion strips, and chili pepper in peanut oil over medium heat until softened. Add the yellow curry and sauté for another minute to release its full flavor. Then pour in the chicken or vegetable stock and reduce the liquid by half. Add the pineapple slices and coconut milk and reduce everything again by one-third. Purée with an immersion blender. To serve, garnish the soup with the pineapple cubes.