Summary

Ingredients

• 1 pumpkin (se), Hokkaido
• 600 g carrot (s)
• 2 onions)
• 5 cm ginger root
• 2 banana (s)
• 3 tablespoon butter
• 750 ml vegetable stock, strong
• 400 ml coconut milk
• 1 teaspoon curry powder
• Chili powder

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Instructions

1. Wash the pumpkin, gut it and, without peeling, cut it into large cubes. Peel and dice the carrots, ginger, bananas and onions.
2. Heat the butter in a large saucepan and fry the pumpkin, carrot and ginger cubes in it. Then pour in the vegetable stock and simmer for 15 minutes (!) Without the lid. Add the bananas, season with curry and chili powder and simmer for another quarter of an hour. Let cool down briefly and then puree (very) finely.
3. Add the coconut milk, stir in well and bring to the boil again. Season to taste if necessary.