Fruity pumpkin soup with coconut milk

Ingredients for 6 servings:

• 600 g Hokkaido pumpkin(s)
• 300 g carrot(s)
• 2 m.-sized potatoes
• 2 m.-sized banana(s)
• 150 g mango(s)
• 1 m.-sized onion(s)
• 1 clove(s) garlic
• 500 ml vegetable stock
• 400 ml coconut milk
• 1 tsp, heaped garam masala
• 100 ml white wine
• 1 pinch(s) of salt and pepper
• 1 tbsp oil for frying

Instructions

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

Quick and easy to prepare

Peel and dice the vegetables and fruit. Briefly sauté the onion and garlic in oil, then add the vegetables and sauté briefly. Deglaze with the white wine and bring to a boil. Once the white wine has reduced, add the fruit and spice mix. Pour in the stock and simmer over medium heat for 15-25 minutes, until the vegetables can be easily shredded with a fork. Then puree the mixture very finely; if desired, you can then pass the mixture through a sieve. Stir in the coconut milk and season with salt and pepper. Briefly reheat the soup, then it’s ready to serve. If you like it spicy, you can spice it up with chili.