Summary

Ingredients

• 1 pumpkin (se) (Hokkaido well suited)
• 3 large onion (s)
• 3 large potatoes
• Oil (soybean oil)
• 1 can coconut milk
• 600 ml vegetable stock
• salt and pepper
• nutmeg
• cumin
• Curry powder
• 1 pinch cinnamon powder
• Chili powder

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Instructions

1. Remove the peel and seeds from the pumpkin and cut into cubes. Peel and dice onions and potatoes and sweat together with the pumpkin meat in soy oil (can also be other oil). Sweat the curry powder briefly and deglaze everything with the broth.
2. Bring to the boil once and simmer on a low heat until the pumpkin and potatoes are soft. Then add coconut milk and puree. Season to taste with the remaining spices (be careful with cinnamon), bring to the boil and pass through a sieve if you like.
3. Serving suggestion:
4. Garnish with a whipped cream (soy cream for vegans) and a little pumpkin seeds or pumpkin seed oil, or serve just like that.