Pumpkin soup with a twist

Ingredients for 4 servings:

• 1 Hokkaido pumpkin(s)
• 200 ml vegetable stock
• 250 ml coconut milk
• 2 tbsp curry paste (Panang curry paste)
• 1 onion(s)
• 2 cloves garlic
• 1 stalk of lemongrass
• salt and pepper
• Oil or other fat, for sautéing

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

with curry paste and lemongrass

Wash the pumpkin and cut into pieces. Dice the onion and sauté in oil/fat until translucent. Add the pumpkin pieces and sauté gently. Stir in the coconut milk and simmer briefly. Fill the pot with the vegetable stock (the amount depends on the size of the Hokkaido and the pot; in my experience, fill it 3/4 full). Flatten the garlic with a knife and add it. Stir in the curry paste. Cut a small piece of lemongrass and add it. Bring everything to a boil briefly and simmer for another 10 minutes (approx.). When the pumpkin pieces are soft, remove the lemongrass stalk and puree everything with a hand blender until you have a smooth soup. If necessary, add more vegetable stock and stir to the desired consistency. Season to taste (I usually add a spoonful of curry paste).