Pumpkin-ginger-coconut Soup

Summary

Ingredients

• 1 kg pumpkin (se), (Hokkaido pumpkin)
• 2 onions)
• 2 cloves garlic
• 1 piece (s) ginger, about 325;3 cm
• 1 chilli pepper (s)
• 2 tablespoon clarified butter
• 800 ml vegetable stock
• 350 ml coconut milk
• 200 ml cream
• salt

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Instructions

1. Peel the onions, garlic and ginger, core the chilli pepper and finely chop everything. Halve the pumpkin, remove the seeds and cut into pieces approx. 2 cm in size. Sauté the onions, garlic and chilli in clarified butter, add the pumpkin pieces.
2. Top up with vegetable stock. Stir in coconut milk and cream. Cover and simmer for 15 minutes.
3. When the pumpkin is soft, puree the soup with the hand blender. If the soup is too thick, add more stock. Finally, season with salt.