Light, vegan pumpkin soup

Ingredients for 4 servings:

• 1 Hokkaido pumpkin(s)
• 500 ml water
• 1 can coconut milk
• 1 clove(s) garlic
• 4 cm ginger
• 1 tbsp lemon juice
• ½ bunch parsley
• ½ tsp turmeric
• 1 tsp cinnamon
• Salt and pepper to taste
• some olive oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

First, peel the pumpkin and remove its inner seeds. Cutting it into small pieces will soften the pumpkin more quickly. Peel and finely chop the garlic and ginger, then place them in a large pot and briefly fry them with a little olive oil over medium heat—not too hot—to allow the flavors to develop. Then add the pumpkin pieces and fry for a moment. I now add the cinnamon and turmeric, stir everything once more in the hot pot, and then add the water. However, if you want the turmeric to fully develop its active ingredients, I believe it’s best not to expose it to excessive heat. Now bring the soup to a boil at a higher heat. Once the pumpkin is soft, use either an immersion blender or a potato masher to do its work until the soup becomes creamy. Depending on the consistency, you may need to add more water. Now add the finely chopped parsley and continue to simmer briefly. Add the coconut milk and lemon juice. Stir and season with salt and pepper.