Ricardo's pumpkin soup

Ingredients for 4 servings:

• 1 small pumpkin(s)
• 1 fennel
• 1 garlic clove(s)
• 6 large mushrooms (oyster mushrooms)
• 1 piece(s) ginger root
• 50 g butter
• 1 parsley root(s)
• 1 can coconut milk
• 0.2 liters of white wine
• Desiccated coconut
• 1 handful of sprouts (radish)
• olive oil
• 1 tsp, leveled cane sugar (Mascobado)
• 1 tsp, leveled curry powder
• 1 tsp, heaped paprika powder
• 1 tbsp vegetable broth
• 1 tsp cumin
• 1 chili pepper(s)
• 1 tbsp savory
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Pumpkin – Fennel – Coconut – Radish Sprouts – Soup

For the soup, use a pot that’s as deep as possible, as it will be used for puréeing later. Finely dice the pumpkin, fennel, garlic, ginger, and parsley root and sauté in butter over medium heat. After 5 minutes, add the white wine and simmer for another 5 minutes. Then puree everything with a hand blender until very smooth. Finely chop the chanterelle mushrooms and add them. Stir in the coconut milk and desiccated coconut. Stir in the spices. To garnish, roughly chop a handful of radish sprouts and sprinkle them with the desiccated coconut on top of the soup. Tip: If you want to grow your own radish sprouts, sow them a week in advance.