Pumpkin soup with ginger, coconut and fried bacon cubes

Ingredients for 4 servings:

• 1,000 g Hokkaido pumpkin(s)
• 200 g carrot(s)
• 200 g potatoes
• 1 large onion(s)
• 1 garlic clove(s)
• 6 cm ginger
• 400 ml coconut milk
• 400 ml broth
• 1 tbsp butter
• 2 dashes lemon juice
• salt and pepper
• possibly cayenne pepper
• possibly lemon juice
• 1 pack of diced bacon, approx. 125 g

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Wash and deseed the pumpkin and dice it without peeling it. Peel and slice the carrots. Briefly roast everything in a pan and then add to a saucepan. Briefly sauté the diced onion, garlic and ginger in the pan until translucent and then add to the saucepan. Peel and dice the potatoes and add to the saucepan. Add the stock and simmer the soup covered for about 20 minutes until crispy. In the meantime, fry the bacon cubes until crispy. At the end of the cooking time, puree the soup, add the coconut milk and butter and puree again. Season the soup with salt, pepper and, if desired, cayenne pepper and lemon juice. Plate the pumpkin soup with bacon cubes and serve with toast or baguette, if desired.