Summary

Ingredients

• 500 g pumpkin (se), (Hokkaido)
• 200 g veetable onion (s)
• 1 pinch (s) cane sugar
• 10 g arlic
• 40 g iner root
• 20 ml vegetable oil, neutral
• 600 ml vegetable stock
• 200 ml coconut milk
• salt
• Pepper, green
• Cayenne pepper
• Honey, liquid
• 100 ml crème fraîche

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Instructions

1. Wash, halve and core the pumpkin. Cut the pumpkin halves into small pieces. The bowl can be eaten with the Hokkaido pumpkin. Peel and finely dice the onions and garlic. Peel the ginger and also finely dice it.
2. Heat the oil in a saucepan and sauté the onions and garlic in it. Add some cane sugar. Then add the ginger and sauté briefly. Now add the cut pumpkin, the vegetable stock and the coconut milk. Bring the soup to the boil and simmer over low heat, stirring occasionally, for about 20 minutes. Puree the soup and season with salt, pepper, cayenne pepper and honey. Add the créme fraiche to the soup. Bring to the boil again briefly and puree again.