Summary

Ingredients

• 1 onion (s), finely diced
• 1 kg pumpkin (se) (Hokkaido) gross, finely diced (.5 x .5 cm)
• 1 carrot (s), cut into small cubes (max. x cm)
• 2 potatoes, cut into smaller cubes (max. 1 x 1 cm)
• 1 clove garlic, pressed
• 0.5 teaspoon ½ chili powder
• 0.5 teaspoon ½ turmeric
• 1 teaspoon, heaped curry powder, yellow
• some ginger, grated
• 1 large can (s) peach (420 g net)
• 1 can coconut milk (400 ml)
• 600 ml vegetable stock, approx., Preferably organic
• 1 teaspoon, heaped salt, approx.
• 1 pinch (s) pepper
• 1 teaspoon vegetable stock, instant

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Instructions

1. Layer the vegetables in the crock pot in the order shown and sprinkle with the spices. Slice the drained canned peaches (collect 100 ml of juice) and place evenly on the dish. Finally pour the peach juice, coconut milk and vegetable stock over everything. The peaches do not have to be completely covered with liquid, otherwise the soup will be too thin.
2. The stewing time is approx. 4 - 5 hours or longer at the highest level. The vegetables should be soft as butter and the peaches should be a little crumbled. Towards the end of the cooking time, you are welcome to stir.
3. Before serving, the ceramic inner pot is lifted out and placed on a heat-resistant, non-slip shelf. Then either mash or puree the contents either with a coarse potato masher or with a hand blender to the desired consistency. Season to taste with enough salt, a little pepper and a little more stock powder. Keep warm on the lowest setting until serving.
4. Tip: Serve with a dollop of crème fraîche (or similar) and fresh garlic croutons.