Pumpkin cappuccino with coconut milk foam

Ingredients for 4 servings:

• 500 g pumpkin flesh (Butternut or Hokkaido) in cubes
• 2 onions, diced
• 1 tbsp curry paste, red (according to desired spiciness)
• 1 piece(s) ginger, thumb-sized (diced)
• 1 tsp turmeric
• 1 liter vegetable broth
• 2 oranges, juice
• some lime juice
• 1 can coconut milk, 450 ml
• possibly salt
• 1 zucchini
• 1 carrot(s)
• Oil for frying
• Flour

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Sauté the diced onions and diced ginger in the curry paste, add the pumpkin flesh, add the turmeric, and pour in 1 liter of vegetable stock. Cook until soft, then puree. Add the orange juice and half of the coconut milk; do not boil any further. Season to taste with salt or add a little more curry paste for a more intense flavor. Finally, stir in the lime juice. Use a vegetable peeler to cut the zucchini and carrots into very thin strips and lightly flour them. Heat the frying oil in a wok and fry the vegetable strips until crispy, then drain on kitchen paper. Heat the rest of the coconut milk (I simply put it in a tall glass container in the microwave) and then whisk it until frothy with a hand blender. Works great! Ladle the soup into tall glasses, top with coconut foam, and garnish with the fried vegetables.