Pumpkin soup with coconut

Ingredients for 4 servings:

• 1 kg pumpkin(s) (Hokkaido, Butternut..), diced
• 6 carrots, sliced
• 6 potatoes, diced
• 3 cloves garlic
• 1 can coconut milk
• 1 tbsp curry paste, red
• 1 piece(s) ginger, grated (approx. hazelnut-sized)
• e.g. salt and pepper
• 4 onions
• 500 ml water
• 1 pinch(s) of sugar
• 1 dashes lemon juice
• Oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

my favorite recipe

Peel the pumpkin, remove the seeds, and dice finely. Finely chop the onions. Peel and slice the carrots. Peel and dice the potatoes. Chop the garlic and grate the ginger. Fry the onions in a little oil. Then add the curry paste and fry briefly. Add the carrots, pumpkin, potatoes, ginger, and garlic. Then add the water and simmer for about 20 minutes, until the vegetables are soft. Puree everything with a hand blender, add the coconut milk, pepper, salt, and a pinch of sugar, and heat briefly. Add a little lemon juice. Tip: If you prefer a stronger dish, you can add some granulated vegetable stock. If you don’t like coconut milk, you can use cream instead. You can cook the Hokkaido with the skin on, but it tastes much better without it; I think it’s worth the effort.