Brazilian pumpkin soup

Ingredients for 4 servings:

• 1 pumpkin(s), Hokkaido (about 1 kilo)
• 1 piece(s) ginger, fresh, approx. 40 g
• 1 tsp, heaped coriander powder
• 1 liter vegetable broth
• 1 chili pepper(s), hot
• 1 small can of coconut milk (165 ml)
• 1 bunch coriander, fresh

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

exotically spicy, also fits into Asian menus

Deseed and clean the pumpkin, and cut into large pieces. Finely dice the ginger, and clean and roughly chop the chilies. Place the pumpkin, ginger, and chilies in a saucepan with the coriander powder and add enough vegetable stock to just cover the vegetables. Bring to a boil and cook for about 15 minutes, until the pumpkin is soft. Meanwhile, pluck the fresh coriander leaves from the stems. Remove the pan from the heat. The soup should not boil once the coriander leaves have been added, as their aroma evaporates easily. Add the coconut milk and coriander leaves to the soup. Puree the soup thoroughly. If it is too thick, add a little more vegetable stock. Season to taste with coriander powder and chili powder, if desired. The soup freezes and reheats very well. It makes a great starter, but can also be enjoyed as a main course with a piece of fresh, crusty bread.