Pumpkin and coconut soup with pea puree

Ingredients for 5 servings:

• 1 onion(s)
• 2 garlic cloves
• 400 g pumpkin flesh
• Oil, preferably wok oil with garlic and ginger
• 750 ml vegetable stock
• 1 can peas (400 g)
• 200 ml water
• salt and pepper
• 200 ml coconut milk
• 1 tsp turmeric

Instructions

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

the classic with a twist

Peel and finely chop the onion and garlic cloves, and dice the pumpkin flesh. Heat a little oil (I use wok oil with garlic and ginger, but neutral oil works too) in a saucepan. Sauté the onion and garlic, then add the pumpkin flesh after a few minutes and fry briefly. Deglaze with the vegetable stock and simmer for about 20 minutes, until the pumpkin is soft. In the meantime, drain the peas in a sieve. Then puree them in a saucepan with 200 ml of water and season with salt and pepper. Keep the pea puree warm. Now puree the pumpkin, onion, and garlic. Add the coconut milk and turmeric and season with salt and pepper. To serve, first ladle the pumpkin and coconut soup into soup bowls, then garnish with the pea puree (I usually just put it in the middle). As an appetizer, the soup serves 5 people.