Pumpkin Soup with Coconut Milk

Summary

Ingredients

• 1 medium pumpkin (se), (Hokkaido or nutmeg pumpkin)
• 2 tablespoon olive oil
• 2 medium onion (s)
• 3 clove (s) garlic
• 0.5 teaspoon ½ ginger, grated
• 1 chilli pepper (s)
• Vegetable broth
• 1 can coconut milk
• salt and pepper
• Curry powder
• Paprika powder
• nutmeg
• possibly cream or crème fraîche
• Pumpkin seeds
• Pumpkin seed oil
• Baguette (s)
• possibly parmesan

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Instructions

1. Wash the pumpkin, remove the inside and cut the pumpkin flesh into 1 cm cubes. The peel can stay on the Hokkaido pumpkin, the nutmeg pumpkin has to be peeled.
2. Peel and dice the onions and fry them in a little olive oil. Chop the garlic cloves and add them to the onions. Fry the pumpkin flesh, add the ginger and chopped chilli pepper and pour in enough stock to cover everything. Cook the pumpkin until soft in 20-30 minutes.
3. Then pour in the coconut milk and finely puree everything with a blender and season with salt, pepper, curry, paprika and nutmeg. If the soup is not liquid enough, add a little vegetable stock. You can refine the soup with cream or crème fraîche as you like, but it tastes very good even without it!
4. Decorate with roasted pumpkin seeds and a few splashes of pumpkin seed oil and serve with a baguette. Roast the baguette as desired and, if necessary, bake it with a light layer of parmesan.