John Myers
Ingredients for 4 servings:
- 600 g pumpkin flesh, from Hokkaido pumpkin, with skin
- 2 medium-sized potatoes, waxy
- 1 m.-sized onion(s)
- 1 liter of water
- 1 cup vegetable paste (Bouillion Pur Gemüse)
- 1 tsp, leveled ginger powder
- 125 g creamy coconut milk
- 10 dashes lemon juice, fresh
- Salt and pepper, freshly ground
- possibly sour cream
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes
vegetarian, simple and delicious!
Clean the vegetables, removing fibers and seeds, and of course, wash or rinse them. Cut the pumpkin flesh, potatoes, and onions into small cubes. Simmer everything with about 1 liter of water and the vegetable broth for about 1 hour. Puree everything, stir in the coconut milk, but do not boil! Season with ginger, salt, pepper, and lemon juice. I also add some sour cream to this delicious “basic soup.” Salmon, bread cubes roasted in garlic, or something similar would also work.
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