Pumpkin soup with parsley root and coconut milk

Ingredients for 4 servings:

• 1 kg Hokkaido pumpkin(s)
• 1 small onion(s)
• 2 m.-large parsley root(s)
• 2 garlic cloves, preferably fresh
• 800 ml vegetable stock
• 400 ml coconut milk
• 1 piece(s) ginger, approx. thumb-sized
• 4 tbsp extra virgin olive oil
• 1 bunch of parsley
• some herbs (rosemary, thyme, bay leaf, lovage), as desired
• 2 tbsp lemon juice
• ½ tsp Sambal Oelek, hot, or Ajvar
• salt and pepper
• Sugar
• nutmeg
• Pumpkin seed oil
• 8 shrimp(s), large

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Cut the pumpkin into small cubes. Chop the ginger, garlic, and onion. Cut the parsley root in half, each into very small and medium-sized pieces. Sauté the pumpkin, ginger, garlic, onion, and the medium-sized parsley root pieces in hot olive oil. Add the vegetable stock and coconut milk. Place the herbs in a herb bag in the soup. Bring the soup to a boil briefly, then simmer on low heat for about 25 minutes. Meanwhile, chop the parsley. Remove the herb bag. Purée the soup with a hand blender and season with salt, pepper, lemon juice, and sugar. Add the small pieces of parsley root and simmer on low heat for about 5 minutes. During this time, fry the shrimp with light salt. Then thread them onto suitable wooden skewers. Serve the soup in soup bowls with the shrimp skewers on top. At the table, add chopped parsley and, if desired, pumpkin seed oil and nutmeg. Serve with baguette or flatbread.