Pumpkin, Coconut and Ginger Soup

Summary

Ingredients

• 0.5 ½ medium pumpkin (se), (Hokkaido pumpkin)
• 2 medium potato (s)
• 1 medium carrot (s)
• 1 tablespoon olive oil, possibly a little more
• 1 large onion (s)
• 1 clove (s) garlic, possibly more
• Ginger, to taste
• 350 ml vegetable stock
• 1 pinch curry paste
• 150 ml coconut milk
• Pumpkin seed oil and cream, for decoration
• possibly zucchini, thinly sliced

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Instructions

1. Remove the seeds from the pumpkin (scrape out) with a tablespoon and divide into larger pieces (this works best if you use a large knife and break the pieces rather than cut them). If it is also a Hokkaido pumpkin, the bowl can stay on. Peel the potatoes and cut into larger pieces. Cut the carrot into small pieces.
2. Heat the olive oil in a medium saucepan. Chop the onions and garlic, add and sauté until translucent. Add the curry paste and the peeled and finely chopped ginger (amount please according to taste, I usually use 3-5 cm of a ginger tuber). Add the carrots, potatoes and pumpkin and fill up with vegetable stock. The vegetables should be roughly covered. If you want the soup to be relatively liquid, add 500 ml, if you want it thicker, add less broth (alternatively, steam in 500 ml until soft and then skim off again). Simmer over low heat for about 15-20 minutes until the potatoes and pumpkin are soft but not mushy.
3. Puree the whole thing and add coconut milk to taste. Here, too, the amount depends on your taste. The whole thing can be nicely decorated with a few drops of pumpkin seed oil and a dash of cream. You can use it to create beautiful patterns with the back of the spoon.
4. Thinly grated zucchini slices that are lightly salted also taste good with this. Just add it to the soup at the end.
5. Amount is sufficient as a starter for 4 eaters, as a main course for 2.