Pumpkin soup with coconut milk

Ingredients for 2 servings:

• 1 m.-large Hokkaido pumpkin(s)
• 2 m.-sized potatoes
• 1 large carrot(s)
• 1 m.-sized apple
• 1 can coconut milk
• 1 piece(s) star anise, whole
• ½ tonka bean(s)
• a little nutmeg
• ½ tbsp vegetable broth, granulated
• n. B. salt and pepper, white
• little curry
• n. B. pumpkin seed oil, also for decoration
• 1 piece(s) ginger, at least 2-3 cm long
• n. B. water

Instructions

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

a slightly different pumpkin soup

Peel the pumpkin, carrot, and potatoes. Scoop out the inside of the pumpkin with a tablespoon. Peel the apple and core it. Peel the ginger and finely chop it. Place everything in a pot, cover with water, and cover with salt and vegetable stock. Bring to a boil. Cook the ingredients over low heat until soft. Grate in some nutmeg and half a tonka bean. Add the star anise and the can of coconut milk. When the soup reaches a good consistency, remove the star anise, strain the soup with a food mill, and plate up. Garnish with Styrian pumpkin seed oil and serve. Serve with baguette or toasted bread.