Pumpkin Soup with Coconut Milk and Chilli

Summary

Ingredients

• 500 g pumpkin (se) (Hokkaido)
• 1 bunch spring onion (s)
• 2 cloves garlic
• 20 g iner
• 2 chilli pepper (s)
• 50 g butter
• 400 ml coconut milk
• Salt and pepper from the mill
• possibly water

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Instructions

1. Core the pumpkin and peel if desired (the peel could also be eaten). Cut the pumpkin flesh into 4 cm pieces.
2. Wash the spring onions. Cut off the ends and cut into fine rings. Peel the garlic and ginger and cut into small cubes. Wash one chilli pepper (use half to whole, depending on size and heat), cut off the stem and chop finely.
3. Melt the butter in a saucepan over a low temperature. Then add the spring onions, garlic, ginger and chilli and sauté briefly. Add the pumpkin and coconut milk to the pot. Let simmer for half an hour.
4. Finely puree the soup with a hand blender and season with salt and pepper. Depending on the desired consistency of the soup, dilute with water if necessary.
5. Now, if necessary, wash the second chilli pepper - depending on how sharp you want it to be - remove the stem, cut into strips lengthways and use as garnish.