Pumpkin soup refined

Ingredients for 8 servings:

• Coconut oil for frying
• 800 g pumpkin flesh (Hokkaido)
• 200 g leek
• 20 g ginger root
• 300 g apples, e.g. Boskoop
• 150 ml dry vermouth
• 400 ml vegetable stock
• 400 ml coconut milk
• Cayenne pepper
• Salt
• possibly pumpkin seeds, roasted
• possibly pumpkin seed oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

spicy with ginger, cayenne pepper, vermouth and coconut milk

Wash the Hokkaido pumpkin, cut it open, remove the seeds, and cut the flesh into large pieces. The pumpkin flesh should ultimately yield about 800g. Clean the leek and cut it into large rings. Peel the ginger and cut it into small cubes. Peel the apples and quarter them. Heat the coconut oil in a large pot. First, fry the ginger briefly, then add the leek and fry briefly. Then add the pumpkin flesh and continue frying. Then add the apples and fry briefly. Then, first add the vermouth, then the vegetable stock. If the vegetables aren’t covered with liquid, add more stock. Season with cayenne pepper and salt and simmer for about 30 minutes. Then puree everything thoroughly with a hand blender. Finally, add the coconut milk (you can use more if needed) and season again if desired. Heat again, but do not boil. Ladle the finished soup into bowls or large, deep plates and serve with roasted pumpkin seeds and a drizzle of pumpkin seed oil. For an extra special touch, add three fried prawns to each plate. Otherwise, simply serve with baguette.