Pumpkin soup with coconut milk

Ingredients for 6 servings:

• 1 m.-large pumpkin(s), (Hokkaido or butternut squash)
• 2 tbsp olive oil
• 2 m.-sized onion(s)
• 3 garlic cloves
• ½ tsp ginger, grated
• 1 chili pepper(s)
• vegetable broth
• 1 can coconut milk
• salt and pepper
• curry powder
• Paprika powder
• nutmeg
• possibly cream or crème fraîche
• pumpkin seeds
• Pumpkin seed oil
• Baguette(s)
• possibly Parmesan

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the pumpkin, remove the inside, and cut the flesh into approximately 1 cm cubes. The skin can remain on the Hokkaido pumpkin, but the butternut squash must be peeled. Peel and dice the onions and fry them in a little olive oil. Finely chop the garlic cloves and add them to the onions. Fry the pumpkin flesh, add the ginger and finely chopped chili pepper, and pour in enough stock to cover everything. Cook the pumpkin for 20-30 minutes until soft. Then pour in the coconut milk and puree everything with a hand blender. Season to taste with salt, pepper, curry powder, paprika, and nutmeg. If the soup isn’t thick enough, add a little more vegetable stock. You can refine the soup with cream or crème fraîche if you like, but it tastes great without it too! Garnish with toasted pumpkin seeds and a few drops of pumpkin seed oil and serve with baguette. Toast the baguette as desired and top with a light layer of Parmesan cheese, if desired.