Summary

Ingredients

• 600 g pumpkin meat (from Hokkaido pumpkin)
• 1 onion (s)
• 2 cloves garlic)
• 3 carrot (s)
• 200 g celery
• 2 tablespoon sugar
• 100 g butter
• 1 piece (s) ginger, fresh (30g)
• 1 tablespoon curry powder
• 3 teaspoons chilli sauce or some dried chilli pepper
• 0.5 liter ½ vegetable stock
• 1 can coconut milk
• salt and pepper

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Instructions

1. Roughly grate the pumpkin, peel and finely chop the onion and garlic, clean and grate the carrots and celery, peel the ginger and cut into fine slices.
2. Heat the butter in a saucepan, add 2 tablespoons of sugar and let it caramelize slightly, add onion, garlic, carrots and celery and fry, season with ginger, curry powder and chili sauce. Deglaze with the broth, add the shredded pumpkin and let it simmer.
3. When the vegetables and pumpkin are soft, add the coconut milk, bring to the boil briefly and season with salt, pepper, curry powder and chili sauce.