Orange pumpkin soup with coconut milk

Ingredients for 4 servings:

• 1 kg Hokkaido pumpkin(s)
• 400 g carrot(s)
• 1 onion(s)
• e.g. olive oil
• 1 liter vegetable broth
• ½ chili pepper(s), fresh, pitted, very finely chopped
• ½ tsp turmeric
• 1 pinch(s) cardamom powder
• 3 orange(s), the juice
• 500 ml coconut milk
• 3 stalks of coriander or flat parsley, fresh
• Salt and pepper, white

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

vegan

Wash the pumpkin thoroughly. It’s best to scrub it with a brush, as the skin will be used. Halve the pumpkin and remove the seeds, then chop it. Roughly chop the peeled carrots. Chop the onion and fry it in a little oil in a large pot until translucent. Then add the pumpkin, chopped chili pepper, and carrots and fry briefly. Then pour in the stock, cover, and let simmer for 30 minutes. Then add the remaining chopped spices and puree everything with a hand blender. Add the coconut milk and orange juice and season with salt and pepper. Serve with baguette or fresh white bread.