Hokkaido pumpkin soup

Ingredients for 4 servings:

• 1 Hokkaido pumpkin(s)
• 2 cans of coconut milk, approx. 400 ml each
• 250 ml vegetable stock
• 250 ml white wine
• 2 onions
• 1 tbsp yellow curry paste
• 2 cm turmeric root
• 2 cm ginger root
• 1 tbsp olive oil for frying
• 2 tbsp soy sauce
• Allspice d’Espelette
• Salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Halve and deseed the pumpkin. Cut the pumpkin into pieces and fry with the sliced ​​onions in a little oil. Grate in the ginger and turmeric. Add the curry paste and fry everything for a while longer, stirring constantly. Deglaze everything with coconut milk, top up with vegetable stock and a little white wine, and cook the pumpkin in it. When the pumpkin is soft, puree everything very finely. Season the soup to taste with a little piment d’Espelette, soy sauce, and salt. The soup can easily be too thick or too thin; it should be creamy and runny. Using cream and soy sauce, make two swirls in the soup and add a little coriander to the center. We ran out of coriander today, so I added a few flowers on top.