Vegan pumpkin soup

Ingredients for 4 servings:

• 1 large onion(s), diced
• 1 garlic clove(s), finely chopped
• 1 piece(s) ginger, teaspoon-sized, finely chopped
• 2 stalks of lemongrass
• 2 kaffir lime leaves
• 1 ½ kg pumpkin(s), approx. (Hokkaido, possibly butternut squash)
• 2 cans of coconut milk
• 2 tbsp vegetable broth, instant
• salt and pepper
• 1 tbsp curry, Indian
• olive oil
• possibly chili pepper(s)

Instructions

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

Sauté the finely chopped onion, garlic, and ginger in a little olive oil. Now briefly fry in about a tablespoon of curry. Add the chopped pumpkin flesh and fry briefly. Cover with vegetable stock and add the lemongrass and lime leaves. Cook until the pumpkin is soft. Remove the lemongrass and lime leaves and puree the mixture. Add the coconut milk, bring to a boil, and season with salt and pepper. You can also add a finely chopped chili pepper if you like it a bit spicier.