Cream Of Pumpkin Soup with Coconut Milk

Summary

Ingredients

• 1 medium pumpkin (se), (Hokkaido pumpkin)
• 3 medium potato (s)
• 500 ml vegetable stock
• 1 ½ small onion (s)
• 2 cloves garlic
• 1 can coconut milk
• Oil, for frying
• salt and pepper
• Curry powder
• Tabasco
• Balsamic Cream
• leaves Basil

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Instructions

1. First finely dice the onions and garlic cloves and sauté in oil in a large saucepan until translucent. In the meantime, core the pumpkin with a spoon and cut into large pieces. The skin of the Hokkaido pumpkin can stay on. Also peel the potatoes and cut into pieces.
2. Put the pumpkin and potatoes in the saucepan with the onions and garlic and sauté briefly. Deglaze the whole thing with the vegetable stock and simmer with the lid on for 15-20 minutes until the pumpkin and potatoes are soft. Now add the coconut milk and stir briefly. Use a hand blender to finely chop everything until there are no pieces left. Now bring the soup to the boil briefly and season with salt, pepper, curry and Tabasco as required.
3. Before serving, decorate the soup with balsamic cream and basil leaves.