Pumpkin soup with sweet potatoes, carrots, ginger and coconut milk

Ingredients for 8 servings:

• 800 g Hokkaido pumpkin(s), cleaned
• 500 g sweet potatoes, peeled
• 400 g carrot(s), peeled
• 6 cm ginger
• 1 large onion(s)
• 2 tbsp coconut oil
• 1 liter vegetable broth
• 400 ml coconut milk
• 1 lemon(s), juice
• 1 tbsp curry powder, yellow
• salt and pepper
• 1 handful of pumpkin seeds
• some pumpkin seed oil
• possibly chili

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 25 minutes

Peel and finely chop the pumpkin, sweet potatoes, carrots, ginger, and onion. Next, sauté the onions in coconut oil until translucent. Then add the pumpkin, sweet potato, carrot, and ginger pieces and sauté them as well. Now add the vegetable stock and simmer with the lid on for about 30 minutes. Then puree everything finely with an immersion blender. Now add the coconut milk and lemon juice and bring to a boil. Meanwhile, gently toast the pumpkin seeds. Next, season the soup with salt, pepper, and curry powder. Ladle onto plates, sprinkle with pumpkin seeds, and serve drizzled with pumpkin seed oil. If you like the soup a little spicier, you can add chili. Black tiger prawns also taste great with it. Fry them in a pan beforehand. 275 kcal per serving.