Coconut pumpkin soup

Ingredients for 4 servings:

• 1 kg Hokkaido pumpkin(s)
• 4 carrots
• 4 m.-sized potatoes
• 500 g soup vegetables, consisting of leek, parsley root, celery root and parsley
• 1 piece(s) ginger approx. 2 cm in size
• 1 onion(s)
• 1 garlic clove(s)
• 600 ml vegetable stock
• 400 ml coconut milk
• salt and pepper
• some pumpkin seeds for decoration
• some olive oil for frying

Instructions

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

gluten-free

Halve the pumpkin, remove the seeds, and cut into small pieces. Peel and finely chop the carrots, potatoes, soup vegetables, ginger, onion, and garlic. Sauté the vegetables in olive oil until toasted. Deglaze the vegetables with the vegetable stock—the stock should cover about 3/4 of the vegetables—and simmer in a pressure cooker on level 2 for about 15 minutes. Then add the coconut milk, chopped parsley, salt, and pepper, and bring to a boil while stirring. Serve garnished with pumpkin seeds. The soup contains approximately 476 kcal per serving.