Spicy pumpkin soup

Ingredients for 4 servings:

• 1 pumpkin(s) (Hokkaido)
• 2 chili peppers, red
• 2 shallots
• 1 can coconut cream
• 750 ml vegetable stock
• 1 tsp ginger (freshly grated and generous teaspoon)
• 1 tsp cardamom
• 2 cloves garlic
• 1 lime(s)
• 1 bunch of coriander
• ½ tsp cumin
• Ghee

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel and strip the shallots, dice the pumpkin (I peel it). Sauté both in ghee (or butter) while stirring. After about five minutes, add the deseeded, chopped chili, garlic, and ginger; sauté for another five minutes, then deglaze with the stock. Bring to a boil until the pumpkin is soft, then puree. Now add the coconut cream and spices. Grate the zest of the lime and add it as well. Segment the rest of the lime and add it to the soup. Bring back to a boil briefly and remove the pot from the heat. Serve the soup in soup bowls and sprinkle with the coriander and, if you like, homemade croutons. I personally really like the taste of cinnamon and always add half a teaspoon to the soup.