Exotic pumpkin-peach soup

Ingredients for 1 servings:

• 1 onion(s), finely diced
• 1 kg pumpkin(s) (Hokkaido) gross, diced (1.5 x 1.5 cm)
• 1 carrot(s), cut into small cubes (max. 1 x 1 cm)
• 2 potatoes, cut into smaller cubes (max. 1 x 1 cm)
• 1 clove(s) garlic, squeezed
• ½ tsp chili powder
• ½ tsp turmeric
• 1 tsp, heaped curry powder, yellow
• some ginger, grated
• 1 gr. can/n peach(s) (420 g net)
• 1 can coconut milk (400 ml)
• 600 ml vegetable broth, approx., preferably organic
• 1 tsp, heaped salt, approx.
• 1 pinch(s) of pepper
• 1 tsp vegetable broth, instant

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 hours; Total time approx. 5 hours 30 minutes

a recipe for a 3.5 l crock pot / slow cooker

Layer the vegetables in the crock pot in the order listed and sprinkle with the spices. Lightly chop the drained canned peaches (reserve 100 ml of juice) and arrange them evenly on the dish. Finally, pour the peach juice, coconut milk, and vegetable stock over everything. The peaches don’t need to be completely covered with liquid, otherwise the soup will be too thin. Simmer on the highest setting for approximately 4-5 hours or longer. The vegetables should be buttery soft and the peaches should have fallen apart slightly. Stir once towards the end of the cooking time if desired. Before serving, remove the ceramic inner pot and place it on a heat-resistant, non-slip surface. Then mash or finely purée the contents using a coarse potato masher or an immersion blender until the desired consistency is reached. Season to taste with plenty of salt, a little pepper, and a little more stock powder. Keep warm on the lowest setting until ready to serve. Tip: Serve with a dollop of crème fraîche (or similar) and fresh garlic croutons.