Pumpkin soup 'Asia'

Ingredients for 4 servings:

• 1 pumpkin(s) (butternut or Hokkaido), approx. 700 – 800 g
• 2 sweet potatoes, approx. 300 g
• 1 piece(s) fresh ginger (according to taste)
• 1 onion(s)
• 1 liter vegetable broth
• 2 bananas
• 1 can coconut milk
• 100 ml orange juice
• 2 bay leaves
• 1 small chili pepper(s) or chili powder
• Spice mix (pumpkin spice)
• e.g. pumpkin seeds
• salt and pepper
• n. B. Ham, diced
• oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with bananas, sweet potatoes and ginger

Cut the pumpkin into pieces and dice the flesh. Peel and dice the sweet potatoes, as well as the ginger. Briefly sauté everything together in oil, then deglaze with the vegetable stock. Add the chili, bay leaves, and spices, bring to a boil, and simmer for about 15 minutes. Then add the coconut milk, sliced ​​bananas, and orange juice. Cook for another 5 minutes and season with the spices to taste. Remove the bay leaves and puree the soup with a hand blender; it should be nice and thick. If you like it meaty, you can add a few diced ham. Sprinkle with pumpkin seeds before serving.