Summary

Ingredients

• 1 small pumpkin (se), (Hokkaido)
• 1 sweet potato (s)
• 2 carrot (s)
• 0.5 ½ mango (s)
• 2 onion (s), red
• 2 cloves garlic)
• 0.5 stick ½ leek
• 1 chilli pepper (s), red
• 1 piece (s) ginger, approx. cm thick
• 1 can coconut milk
• 1 glass vegetable stock
• salt and pepper
• nutmeg
• 2 teaspoons, heaped curry powder
• Paprika powder
• Spice mixture, (Ras el Hanout)
• Cayenne pepper
• saffron
• 1 dash pumpkin seed oil
• Oil, (peanut oil), or your choice

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Instructions

1. Roughly chop the onion and garlic, finely chop the ginger, cut the leek into rings. Sauté everything together with the chilli in a large saucepan in peanut oil (optionally other oil or clarified butter). Add the pumpkin, sweet potato, carrots and mango cut into cubes. Add the curry and fry for about 5 minutes. Pour the vegetable stock and coconut milk on top. Bring to the boil briefly and then simmer on a low flame for about 25 minutes.
2. When the vegetables are soft enough, take out the chilli pepper and finely puree the soup with the hand blender. Season with the spices to taste. If you like it spicier, just take a little more Ras El Hanout and cayenne pepper. If you don`t like it that spicy, only 1-2 pinches. In that case, it`s better to take the chilli out earlier. Add a dash of pumpkin seed oil and stir.
3. Tips:
4. There are many options for decorating. I like to use finely chopped coriander, coarse desiccated coconut and roasted pumpkin seeds. A dollop of sour cream or cream and pumpkin seed oil dripped over it. Optionally also parsley, chives rolls or roasted, chopped peanuts. You can also sprinkle some raw carrots over it.