Exotic pumpkin soup

Ingredients for 4 servings:

• 1 pumpkin(s) (Hokkaido)
• 1 bunch of soup vegetables (carrot, celery, leek)
• 1 can coconut milk
• 2 potatoes
• 1 piece(s) ginger, approx. 2 cm in size
• 30 g butter
• n. B. Water, lukewarm
• 1 cube of vegetable stock
• salt and pepper
• curry powder

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Peel and chop the potatoes. Also chop the pumpkin (Hokkaido does not need to be peeled). Wash, trim, and chop the soup vegetables, then lightly fry them in melted butter in a pan. Add the pumpkin and potatoes and fry briefly. Add water if desired and let everything simmer for about 30 minutes. Once the pumpkin and potatoes are soft, use a hand blender and puree everything. Peel the ginger and grate it into the soup, then add the coconut milk. Do not bring to a boil again. Finally, season to taste with the spices. Serve hot. Tip: If you like, you can also fry crayfish tails in the pan and sprinkle them over the soup when serving.