Pumpkin Soup with Coconut

Summary

Ingredients

• 1 kg pumpkin (se) (Hokkaido, butternut ..), dice into small pieces
• 6 carrot (s), sliced
• 6 potato (s), dice
• 3 cloves garlic
• 1 can coconut milk
• 1 tablespoon curry paste, red
• 1 piece (s) ginger, grated (approx. The size a hazelnut)
• salt and pepper
• 4 onion (s)
• 500 ml water
• 1 pinch (s) sugar
• 1 squirt lemon juice

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Instructions

1. Finely chop the onions + fry them. Then add the curry paste and fry a little.
2. Add carrots, pumpkin, potatoes, ginger + garlic. Then add 500ml water and simmer for about 20 minutes (until the vegetables are soft). Then puree with a magic wand, add coconut milk, pepper, salt + pinch of sugar and heat briefly. Add a splash of lemon.
3. Tip:
4. if you like it stronger, you can add some grained vegetable broth Tip 2:
5. if you don`t like coconut milk, you can use cream instead.
6. Tip 3:
7. You can cook Hokkaido with the shell on, but it tastes much better without it, I think it`s worth the effort.