Summary

Ingredients

• 2 m. Butternut squash (se)
• 4 medium pear (s)
• 2 medium potato (s)
• 1 apple, e.g., Jonagold
• 1 medium onion (s)
• 2 cloves garlic
• 700 ml vegetable stock
• 400 ml coconut milk
• 100 ml white wine
• 2 tablespoon olive oil
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 pinch (s) cinnamon powder
• 0.5 ½ vanilla pod (s)
• Pinch (s) salt and pepper

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Instructions

1. Peel the pumpkin and potatoes and cut them into large cubes. Also peel and dice the pears, apple, onion and garlic.
2. Sweat the onion and garlic in the oil until translucent, then add the pumpkin and potato cubes to the pot and sauté briefly. Deglaze with the white wine and add the stock. Now also add the pear and apple pieces. Divide the vanilla pod lengthways and scrape off the pulp with the tip of a knife. Add the cumin, coriander, vanilla pod and pulp to the saucepan.
3. Simmer over medium heat with the lid closed for about 20 minutes. Now fish the vanilla pod on the pot and puree the mixture finely.
4. Stir in the coconut milk and season with salt and pepper as desired. If you like it a little more spicy, you can also add some chilli to the soup.