Pumpkin cream soup with coconut milk

Ingredients for 4 servings:

• 1 m.-sized pumpkin(s), (Hokkaido pumpkin)
• 3 m.-sized potatoes
• 500 ml vegetable stock
• 1 ½ small onions
• 2 cloves garlic
• 1 can coconut milk
• Oil, for frying
• salt and pepper
• curry powder
• e.g. Tabasco
• n. B. Balsamic vinegar cream
• Basil leaves

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

simple and delicious

First, finely dice the onions and garlic cloves and sauté in oil in a large pot until translucent. Meanwhile, deseed the pumpkin with a spoon and cut into large pieces. The skin of the Hokkaido pumpkin can remain on. Peel and chop the potatoes in the same way. Add the pumpkin and potatoes to the pot with the onions and garlic and fry briefly. Deglaze the pot with the vegetable stock and simmer with the lid on for 15-20 minutes, until the pumpkin and potatoes are tender. Now add the coconut milk and stir briefly. Purée everything finely with a hand blender until no chunks remain. Bring the soup to a boil briefly and season with salt, pepper, curry powder, and Tabasco as desired. Garnish with balsamic vinegar and basil leaves before serving.