Spicy pumpkin soup

Ingredients for 3 servings:

• 1 large pumpkin(s) (I used Hokkaido, can be eaten with the skin)
• 3 carrots
• 1 potato(s)
• 1 large onion(s)
• 1 m.-large Pepper
• 1 small chili
• 3 cm ginger
• ½ spring onion(s)
• 1 garlic clove(s)
• 100 g baby spinach
• some basil leaves
• chives
• 3 tbsp curry powder
• 1 tbsp cumin
• 500 ml vegetable stock
• 1 dash of cream
• Coconut oil

Instructions

Working time approx. 50 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 30 minutes

vegetarian

Wash the potatoes and place them in a pot of cold water, still with the skin on. Bring to a boil, then simmer on low heat with the lid on until half cooked. Then let it cool. Peel and slice the potatoes, even larger if you like. Finely chop the onion and thinly slice or strip the ginger. Place both in a bowl. Finely chop the spring onion, garlic, chili pepper, and chili and place both in another bowl. Wash the carrots, peel if necessary, and slice them thinly. Now process the pumpkin and cut them into equal-sized pieces. Place them in a large bowl along with the carrots. Mix the curry powder and cumin together in a glass and set aside. Heat a large pot over medium heat and melt the coconut oil. When the temperature is sufficient, sauté the onions and ginger for about 1 minute, then add the spring onion mixture. After a short while, add the pumpkin, potatoes, and carrots, sprinkle the spices over them, and stir and mix thoroughly. Deglaze with the vegetable stock. The broth shouldn’t cover the vegetables because of the final consistency. If you prefer it more liquid, you can of course use more. Simmer on low heat, stirring occasionally to ensure even cooking. In the meantime, sort out the wilted baby spinach, wash the rest and set aside. When the carrots are crisp and tasty, either let the vegetables cool briefly or puree them straight away until the desired consistency is reached. Mix in the baby spinach, chives, and basil, if using. Add a little cream; this should only enhance the flavor, not replace it. Stir well and serve! You can also add the basil right before serving, but that’s more for the visual aspect. I add basil after pureeing and again before the actual meal. Cashew nuts can be served with or after.