Summary

Ingredients

• 1 kg pumpkin (se), (Hokkaido pumpkin)
• 1 onion (s)
• butter
• 3 teaspoons curry powder
• 0.5 teaspoon ½ chilli pepper (s), crushed
• 500 ml water
• 400 ml coconut milk
• 1 cube vegetable stock, instant
• honey
• salt and pepper
• Chilli powder

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Instructions

1. Wash and dice the pumpkin. Finely dice the onion. Braise both in hot butter. Then sweat the curry and chilli in it. Deglaze with 500 ml of water and coconut milk. Stir in the broth. Bring to the boil and cook for approx. 20 minutes. Depending on your taste, roughly mash the soup with a potato masher (we like it chunky), season with salt, pepper, honey and chilli.