Pumpkin Soup with Apple, Ginger and Coconut Milk

Summary

Ingredients

• 1 kg pumpkin meat
• 4 apple
• 4 potato (s)
• 200 ml coconut milk
• 1 liter vegetable broth
• 1 orange (s), the juice it
• 1 lemon (s), add the juice from it
• 1 chilli pepper (s)
• 2 bay leaves
• Ginger, fresh, about the size a thumb
• Curry powder
• Lemongrass powder
• salt and pepper

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Instructions

1. Core the pumpkin and apples, peel the potatoes and apples and cut everything into cubes. Cook with the bay leaves in the vegetable stock for about 20 minutes. Meanwhile, chop the ginger and cut the chilli pepper in half and cut into strips. Squeeze the orange and lemon.
2. When the pumpkin is done, fish out the bay leaves again. Add the chilli and ginger to the soup. Puree the soup. Add the fruit juice and coconut milk and season the soup with curry, lemongrass powder, salt and pepper.