Summary

Ingredients

• 1 large onion (s)
• 1 small pepper
• 650 g pumpkin meat, (preferably Hokkaido)
• 2 teaspoons ginger, fresh
• 600 ml vegetable stock
• 400 ml coconut milk
• 2 tablespoon olive oil
• curry
• salt
• pepper
• 2 potato (s)

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Instructions

1. Peel and finely chop the onion, cut the peppers into thin rings, dice the pumpkin flesh, peel and dice the potatoes, peel the ginger and grate finely.
2. Sauté the onions, peppers and pumpkin in the olive oil, add the potatoes and ginger. Pour in the vegetable stock, bring to the boil and simmer gently over a low heat for 15 to 20 minutes.
3. Puree the soup. Warm the soup with the coconut milk (do not let it boil, otherwise coconut milk will flocculate) and season with curry, salt and pepper.