Summary

Ingredients

• 1 pumpkin (se) (Hokkaido)
• 4 carrot (s)
• 2 chilli pepper (s), fresh
• 1 kaffir lime leaves
• 1 piece (s) ginger, approx. 5 cm, finely diced
• 1 liter vegetable stock
• 1 dash soy sauce

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Instructions

1. Wash the Hokkaido squash. Halve and core it, then cut into roughly 2 cm cubes, keeping the peel on.
2. Peel the 4 carrots and cut them into coarse sticks.
3. Remove the seeds from 1 chilli pepper. Cut both peppers into rings.
4. Tear the kaffir lime leaf in half.
5. Add the Hokkaido cubes, carrots, peppers, ginger, and torn kaffir lime leaf to a saucepan. Pour in the vegetable stock and add a dash of soy sauce.
6. Bring to a boil over medium-high heat. Reduce heat to medium and simmer for 20–30 minutes until the Hokkaido is very soft.
7. Use a hand blender to puree the mixture until smooth. Serve hot.