Pumpkin cream soup with apple and coconut milk

Ingredients for 6 servings:

• 1 m.-sized pumpkin(s), (Hokkaido pumpkin)
• 3 m.-sized apples
• 1 onion(s)
• 2 cloves garlic
• 4 carrots
• some celery, a small piece
• 1 stalk(s) leek
• 1 sprig of rosemary
• 2 tbsp olive oil
• 1 liter vegetable broth
• 1 dl white wine
• 1 can coconut milk (400 ml)
• 2 tbsp, leveled curry powder
• salt and pepper
• Paprika powder, hot
• Paprika powder, sweet
• possibly chili flakes

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Wash the pumpkin, halve it, and remove the seeds. Wash, peel, and core the apples. Wash and trim the carrots and celery. Wash the leek. Cut everything into roughly equal-sized pieces. Sauté the ingredients in a large pot with olive oil. Finely chop the onion and garlic and add them. After two or three minutes, deglaze with white wine. Season with salt and pepper. Then add the vegetable stock so that everything is covered. Add the rosemary sprig and simmer for about 15 minutes, then remove it. When the vegetables are tender, puree everything with a hand blender until no large pieces are visible. Add the coconut milk. Season to taste with salt and pepper, as well as curry powder, paprika, and chili flakes, if desired.