Pumpkin cream soup

Ingredients for 10 servings:

• 1 kg pumpkin flesh
• 1 large onion(s)
• 200 g carrot(s)
• 200 g potatoes
• 1 slice(s) celeriac, thick
• 4 garlic cloves
• 1 dashes lemon juice
• 6 tbsp olive oil
• 1 tbsp butter
• 500 ml chicken broth
• 500 ml white wine
• Nutmeg and mace
• chili powder
• curry
• salt and pepper
• herbal salt
• Soy sauce
• 1 star anise
• 1 stalk(s) cinnamon
• 1 piece(s) ginger
• 1 can coconut milk

Instructions

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

spicy and piquant

Wash, trim, and slice all the vegetables. Heat butter in a deep saucepan and sauté the onion until translucent. Add the pumpkin, carrots, celery, and potatoes and sauté briefly, stirring constantly. Pour in the chicken stock and wine, add the lemon juice, a little soy sauce, and the spices (small amounts!). Let the whole thing simmer for about 20-30 minutes, then puree with a hand blender until creamy. Season with spices to taste, and finally stir in the coconut milk. It’s very creamy, super light, and delicious.