Summary

Ingredients

• 1 Hokkaido pumpkin (se)
• 3 carrot (s)
• 1 leek
• 400 ml vegetable stock
• 0.25 ¼ chilli pepper (s), dried
• 2 teaspoons coriander
• 1 piece (s) ginger, fresh
• a bit salt
• 1 teaspoon butter or oil
• some sour cream

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Instructions

1. Core the Hokkaido and cut into large pieces, peel and slice the carrots, then place in a 3 - 4 liter saucepan.
2. Cut the leek lengthways, wash and cut the whites into slices. Peel 1/4 of the dried chilli pepper, about 2 teaspoons of coriander powder and about 1 - 2 cm of fresh ginger tuber and cut into slices. Add 1 - 2 teaspoons of butter for vitamin absorption and flavor. If you don`t like that, take some oil. Top up with approx. 400 - 500 ml vegetable stock and simmer everything over low heat.
3. The Hokkaido with shell disintegrates completely after a while. When the carrots are tender, puree everything with a magic wand. Season to taste, add water and season with salt.
4. If you like, you can round off the soup with a dollop of sour cream or sour cream.
5. Serve with a piece of white bread.