Peel and finely dice shallots, ginger and garlic. Sweat in a little sunflower oil until translucent.
Then add the pumpkin puree and the water, coconut milk and cream and slowly bring to the boil.
In the meantime, peel off the peel of the lime with a fine grater. Squeeze the lime. Put the peanuts in a plastic bag and chop them up a little with the plating iron or a meat tenderizer.
Finely puree the soup with the cutting stick, season with Espelette pepper, salt and lime juice.
For the soup cup, we cut off a lid from a small raw Hokkaido pumpkin and pull the seeds out, straightening the bottom a little so that it stands straight. (After eating it can be rinsed out briefly and then muddled up for something else !!!!)
Now put the finished soup in the pumpkin, garnish with the lime zest and peanuts and sprinkle some hibiscus curry over everything ..... enjoy your meal .....
I would be very happy if everyone would leave a nice comment on the recipe. Critical or suggestions are also very welcome, because I only cook with water. The soup connoisseur thanks you in advance.