Nicoise's Hokkaido soup

Ingredients for 4 servings:

• 1 m.-sized pumpkin(s) (Hokkaido)
• 2 m.-large carrot(s)
• 2 onions
• 2 cloves garlic
• 1 tsp, leveled coriander powder
• 400 ml coconut milk
• Salt
• 1 pinch of chili powder
• Vegetable broth (soup seasoning from the database or instant broth)
• rapeseed oil
• n. B. water

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Peel the onions and chop into large cubes. Split the pumpkin and cut into equally large cubes. Peel and slice the carrots. Add the rapeseed oil to a large pot and sauté the onions briefly. Then add the Hokkaido cubes and the carrot slices and continue to simmer. Season with salt and coriander powder. Add the crushed garlic and top up with water as needed (about a finger’s thickness above the vegetables). Then add the stock. Let it simmer for about 10 minutes. Season with chili powder and top up with coconut milk. Now puree the soup with a hand blender and season again if necessary. The soup stays thick and creamy. Tip: The soup can be served with various garnishes. I recently added a vegetable Maultaschen (ravioli) to it.