Summary

Ingredients

• 1 Hokkaido pumpkin (se)
• 3 medium carrot (s)
• 1 large potato (s)
• 1 medium onion (s)
• 2 cloves garlic)
• 1 piece (s) ginger, approx. 2 x 4 cm
• 500 ml vegetable stock
• 400 ml coconut milk
• 1 lime (s)
• 1 tablespoon, heaped margarine, vegan
• 1 pinch (s) sea salt
• 1 pinch (s) chili powder
• 1 pinch (s) pepper
• Toast bread or wholemeal bread

Print Recipe Pin Recipe

Instructions

1. Wash the pumpkin, cut in half and remove the seeds with a spoon. Do not peel the pumpkin and cut it into approx. 2 cm cubes. Wash the carrots and potatoes and roughly dice them without peeling them. Peel and roughly dice the onion and ginger. Peel the garlic and crush it with a knife.
2. Heat the margarine in a deep saucepan and sauté the onions, ginger and garlic a little. Season with pepper and chilli. Add the potatoes and fry a little, then add the carrots and pumpkin and stir well. Deglaze with the vegetable stock. Reduce the heat and let everything simmer gently for 18 minutes.
3. Add some lime zest with a grater, add the coconut milk to the saucepan and chop everything up well with the hand blender. Season to taste with a good pinch of sea salt and the juice from the lime.
4. Serve with a little lime zest and toast.