Pumpkin gazpacho

Ingredients for 4 servings:

• ½ Hokkaido pumpkin(s)
• 1 can coconut milk, 400 g
• 250 g yogurt
• 2 tbsp olive oil
• some herbal salt
• some curry powder
• some vegetable stock powder
• some paprika powder
• 2 handfuls of walnuts, chopped
• 2 spring onions

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 30 minutes; Total time approx. 2 hours

simple summer starter

Peel the Hokkaido pumpkin (it’s a bit of a chore), remove the seeds and fibers, and cut the pumpkin into small pieces. Gradually blend in a blender, adding the coconut milk and yogurt occasionally to make it easier. Place everything in a bowl with a lid and season with olive oil, herb salt, curry powder, vegetable stock, and a little paprika. Roughly chop the walnuts and slice the spring onions into rings, then add them to the soup. Serve well chilled. This goes well with freshly toasted white bread, perhaps with butter.