Pumpkin soup

Ingredients for 4 servings:

• 1 small Hokkaido pumpkin(s)
• 2 carrots
• 2 onions, red
• some ginger
• 2 garlic cloves
• some fat for frying
• 2 tsp curry powder (masala)
• a few stalks of rosemary
• some thyme stalks
• 1 can coconut milk (approx. 400 g)
• dash of balsamic vinegar
• 250 ml vegetable stock
• some orange juice
• Salt
• nutmeg

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Cut the pumpkin into large cubes. Wash, peel, and dice the carrots. Peel and finely chop the ginger and onions. Sauté in a pan with fat, add the curry powder, picked rosemary sprigs, thyme leaves, and finely chopped garlic. Deglaze with balsamic vinegar. Pour in the vegetable stock and simmer the vegetables until soft, about 20 minutes. Then pour in the coconut milk and puree everything with a hand blender until creamy. Add the orange juice. Season with salt and nutmeg. Serve with baguette. Note: Shrimp, roasted pumpkin seeds, or pumpkin seed oil go perfectly with this dish, but it’s also delicious on its own.