crumbly pumpkin and grape soup

Ingredients for 1 servings:

• 200 g butternut squash, ready prepared
• 125 g grapes, blue
• 125 ml water
• 1 small onion(s)
• 1 garlic clove(s)
• 1 tbsp extra virgin olive oil
• 2 cm ginger root
• 1 cm chili pepper(s), fresh
• Salt, from the mill
• allspice powder
• coconut milk
• Chili, ground

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

with ginger and chili

Halve the pumpkin and scoop out the seeds and soft insides with a spoon. Peel the pumpkin and dice it. Then weigh out 200g. Wash the grapes, reserving 5 for garnish. Remove the stems and place the grapes in a blender with 125ml of water and blend until smooth. Peel and finely dice the onion and garlic. I grated the unpeeled ginger on a ginger grater. Halve the chili, remove the seeds, and cut into small cubes. Heat the olive oil in a saucepan over medium heat and sauté the onion, ginger, garlic, and chili. Add the blended grapes, pumpkin pieces, and a pinch of salt. Bring to a boil, then simmer over low heat for about 12-15 minutes until soft, then blend thoroughly. Season with salt and allspice. Meanwhile, halve and deseed the 5 grapes. Ladle the soup into a bowl, pour over the coconut milk, and garnish with the grapes and ground chili.