Pumpkin cream soup

Ingredients for 6 servings:

• 2 Hokkaido pumpkins
• 800 g carrot(s)
• 2 m.-sized potatoes
• ¼ celery root
• 1 piece(s) ginger, approx. 7 cm
• 2 small chili peppers
• 1 garlic clove(s)
• 1 m.-sized onion(s)
• 1.2 liters of vegetable broth
• 1 can coconut milk
• 1 tsp curry powder
• salt and pepper
• nutmeg
• oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Hokkaido soup with chili, ginger and coconut milk

Deseed the pumpkin and chili peppers, peel the carrots, potatoes, ginger, onions, celery, and garlic. Dice everything and fry briefly in a little oil in a large pot. Sprinkle with curry powder and deglaze with the broth. Simmer over low heat for about 30 minutes. When all the vegetables are soft, puree the soup with a hand blender. If it’s too thick, add a little more vegetable broth. Season to taste and stir in the coconut milk. Return to the heat and blend again, then serve. I like to serve this soup with toasted white bread with garlic and a skewer of satay in a sesame crust. You can also sprinkle toasted pumpkin seeds or pine nuts on top.