Asian-inspired pumpkin and potato soup

Ingredients for 10 servings:

• 1 ½ kg Hokkaido pumpkin(s), hollowed out, cut into small pieces
• 1 kg potatoes, peeled, cut into small pieces
• 400 g coconut milk
• 2 cloves garlic
• 2 onions
• vegetable broth
• curry
• Soy sauce
• Salt
• pepper
• Ginger, fresh or powder
• some butter

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

vegetarian

First, roughly chop the onions and garlic. Meanwhile, heat butter in a large pot. When the butter is hot, add the finely chopped pumpkin and potato pieces and the onions to the pot and sauté. Shortly after, add the garlic and sauté. After about 2 minutes, deglaze with a little vegetable stock, pour in the coconut milk, and then pour in more vegetable stock until the potato, pumpkin, garlic, and onion mixture is well covered. I season with a little salt, pepper, and curry powder at this point. The cooking time depends on how small the pumpkin and potatoes were cut; this determines the cooking time. I always cut everything into fairly small pieces, so my cooking time is 15-20 minutes. But everything should definitely be thoroughly cooked. Now remove the pot from the heat, add a piece of ginger, and puree everything with a hand blender. At this point, you need to “work” to the desired consistency. Personally, I like my soup a little thicker, so I usually don’t add any more liquid. It’s a matter of personal taste and discretion. You can use either water or vegetable stock to thicken it. Now you can season the soup with salt, pepper, curry, ginger, soy sauce, and maybe some chili flakes. If I’m not in too much of a hurry to finally eat this soup, I pass it through a fine sieve again, as pureeing never gets all the small pieces. This extra step makes it a little finer, but it still tastes great. This soup freezes wonderfully!