Pumpkin and coconut soup

Ingredients for 4 servings:

• 1 large onion(s)
• 1 small pepper
• 650 g pumpkin flesh (preferably Hokkaido)
• 2 tsp fresh ginger
• 600 ml vegetable stock
• 400 ml coconut milk
• 2 tbsp olive oil
• curry
• Salt
• pepper
• 2 potatoes

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Peel and finely chop the onion, slice the bell pepper into thin rings, dice the pumpkin flesh, peel and finely dice the potatoes, and peel and finely grate the ginger. Sauté the onions, bell pepper, and pumpkin in olive oil, adding the potatoes and ginger. Pour in the vegetable stock, bring to a boil, and simmer gently over low heat for 15 to 20 minutes. Purée the soup. Heat the soup with the coconut milk (do not boil, or the coconut milk will curdle) and season with curry, salt, and pepper.