Indian-style pumpkin soup

Ingredients for 6 servings:

• 3 kg pumpkin(s)
• 3 carrots
• 2 onions
• 2 garlic cloves
• 3 tsp Garam Masala spice mix
• 1 tsp cumin, ground, maybe more or less
• 2 tsp coriander
• 1 tsp turmeric
• 2 tsp curry paste
• 2 ½ liters vegetable broth or water
• 1 large potato(s), peeled
• Coconut milk to taste
• salt and pepper
• oil

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

with garam masala and coconut milk

Peel the pumpkins, remove any seeds and tough fibers, and cut the flesh into medium-sized cubes. Peel the carrots and chop them roughly. Chop the onions, press the garlic, and fry them in oil until translucent. Add all the spices and curry paste and fry briefly. Add the pumpkin and carrots. Mix well and top up with the stock (or water). Grate in a potato to give the soup a nice creamy consistency. Cook the soup until the pumpkin is soft. Then puree and season with salt and pepper. Add coconut milk to taste; the more you add, the more rounded and finer the soup will taste. You can also add more coconut milk later at the table, as much as you like. It’s also a great garnish. If you want it simpler, you can just use garam masala, but then add more accordingly. The quantities are intended for the soup as a main course.