Pumpkin soup with ginger and vanilla

Ingredients for 4 servings:

• 2 small Hokkaido pumpkins or 1 large one
• 1 large onion(s)
• 1 large garlic clove(s)
• 1 piece(s) ginger (large piece), approx. 2 cm
• ½ cinnamon stick(s)
• 2 tbsp extra virgin olive oil
• 1 ½ liters vegetable broth
• 1 vanilla pod(s)
• 400 ml coconut milk
• 2 tsp galangal, ground
• 2 tsp curry
• 2 tsp sea salt
• some cinnamon powder
• chili flakes if required
• 1 tbsp pumpkin seed oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

suitable for all metatypes

Wash the pumpkin, halve it, remove the seeds, and cut it into 1 cm cubes, skin on. Peel the onion and garlic, and dice the onion. Thinly slice the garlic. Cut the ginger, skin on, into about 8 thin slices. Halve the cinnamon stick lengthwise. Fill a spice bag (or tea bag) with the sliced ​​garlic and ginger and half the cinnamon stick. Heat the olive oil in a large pot over medium heat. Sauté the diced onion until translucent, then briefly add the pumpkin cubes. Add the vegetable stock and simmer gently with the lid on for 20 minutes. After 10 minutes, add the spice bag and the vanilla pod and seeds to the pot and cook in the soup for the remaining 10 minutes. Then remove the spice bag and vanilla pod. Add the coconut milk and spices, and puree everything in a blender or with an immersion blender until creamy. Finally, season to taste with salt, galangal, curry, and cinnamon powder, and perhaps add a few chili flakes. Serve with pumpkin seed oil.