Pumpkin Cream Soup with Coconut Milk and Ginger

Summary

Ingredients

• 1 pumpkin meat (Hokkaido), 600-700 g
• 1 onion (s)
• 1 clove garlic
• 1 can coconut milk
• 250 ml vegetable stock
• 1 piece (s) ginger root, fresh, the size a thumb
• 150 ml orange juice
• salt and pepper
• Curry powder
• Cayenne pepper
• Oil, for frying

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Instructions

1. Dice the onion and garlic and sauté in hot oil in a saucepan until translucent.
2. In the meantime, cut the pumpkin in half and remove the seeds with a spoon. Roughly dice the pumpkin and fry briefly with the onions and garlic. Deglaze with the vegetable stock. Put the lid on the pan and steam the pumpkin for about 10-15 minutes until it is soft. Add the coconut milk and orange juice and puree everything with the hand blender.
3. Bring the soup to the boil, add the grated ginger and season with salt, pepper, curry powder and the cayenne pepper.