Summary

Ingredients

• 1 kg pumpkin meat, Hokkaido
• 250 g carrot (s)
• 500 g potato (s)
• 1 liter vegetable broth
• 80 ml coconut milk
• 2 tablespoon desiccated coconut
• 1 tablespoon curry powder
• 1 onion (s)
• 1 tablespoon oil
• some salt and pepper

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Instructions

1. Wash, cut, core and dice the pumpkin. Peel, wash and dice the carrots and potatoes. Finely dice the onion. Heat the oil in a large saucepan and sauté the onion cubes. Add the stock and the remaining vegetables and cook for 30-45 minutes, season with salt and pepper. Puree the soup. Stir in coconut milk, desiccated coconut and curry and season to taste again. Garnish with a few herbs and serve!
2. The amount is enough for 4 people as a main course. You can prepare the soup the evening before, warm it up and freeze it super.