Pumpkin soup with fried pumpkin cubes and potato chips

Ingredients for 4 servings:

• 1 m.-sized Hokkaido pumpkin(s), approx. 1 kg
• 1 m.-large onion(s), red
• 3 m.-sized potato(s)
• 4 tbsp olive oil
• 400 ml vegetable stock
• 200 ml coconut milk
• 1 tbsp, heaped breadcrumbs
• 1 tsp honey
• ⅛ tsp curry powder
• 2 tbsp oil, neutral
• salt and pepper
• a few stalks of parsley

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Wash the pumpkin thoroughly, quarter it, and remove the seeds. Roughly dice 3/4 of the pumpkin. Peel the onion and also roughly dice it. Mix it with the pumpkin cubes, salt, olive oil, and pepper in an ovenproof frying pan or similar. Place on the middle rack in an oven preheated to 200°C (top/bottom heat) for about 30 minutes. Cut the remaining pumpkin into 1 x 1 cm cubes and mix with the curry, honey, breadcrumbs, salt, and pepper. Heat a little oil in a pan and fry the pumpkin cubes evenly until golden brown. Then let them cool on kitchen paper. Wash the potatoes and cut them into slices about 1 mm thick. Fry them in the same pan with a little oil until crispy, then let them cool on kitchen paper. Then add a little salt. Remove the pumpkin from the oven and continue to sauté on the stove over medium heat. Add the stock and coconut milk and puree with a hand blender until smooth. Wash and roughly chop the parsley, and stir it into the soup just before serving. Serve the soup with pumpkin cubes and potatoes. Tip: While roasting the potatoes, add a sprig or two of thyme; it goes wonderfully with the potatoes and pumpkin. Note: If you prefer your potatoes crispier, serve them as an extra to the soup. I like one half still crispy while the other half is soaked in the soup.