Pumpkin and coconut soup

Ingredients for 4 servings:

• ¼ Hokkaido pumpkin(s)
• 1 onion(s)
• sesame oil
• 1 carrot(s)
• 1 parsley root(s)
• 1 can of coconut milk (approx. 400 ml)
• 1 cube of vegetable stock
• Salt
• Pepper, colorful
• Turmeric powder
• Ginger powder
• Spice mix (Berbere spice mix, see note)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Cut the washed and seeded Hokkaido pumpkin into pieces. This type of pumpkin does not need to be peeled. Sauté in sesame oil over medium to medium-high heat. Dice the peeled onion, add it, and sauté until translucent. Meanwhile, chop the carrot and parsley root. Add both and stir in. After a few minutes, deglaze with the coconut milk and stir in the stock cube. Bring to a boil, then reduce the heat. Season gently with a little salt, pepper, turmeric, ginger, and berbere. What may be too little for some may be too much for others. Purée the softened vegetables, adjust seasoning to taste, and serve. This quantity is enough as a starter for about 4 people, but as a main course without side dishes, it’s probably only enough for one. Serve with baguette, ciabatta, fried or grilled shrimp, and meatballs. Note: The sesame oil can be substituted with pumpkin seed or coconut oil, but I didn’t have either. Instead of parsley root, you can also use parsnip, and instead of onion, use spring onion, a few fine (light) green rings of which make a nice garnish. Berbere seasoning mix, recipe from the database: https://www.chefkoch.de/rezepte/926111197902163/Berbere-Wuerzmischung.html