Summary

Ingredients

• 3 pumpkin (se) (Hokkaido)
• 600 g carrot (s)
• 5 cm ginger root
• 1 onion (s)
• 1 liter vegetable broth
• 400 ml coconut milk
• 1 lemon (s), add the juice from it
• soy sauce
• salt and pepper

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Instructions

1. Wash, scoop out and dice the pumpkins. Peel and dice the carrots, ginger and onions.
2. Sweat everything together in butter, add the vegetable stock and cook until soft in about 20 minutes. Then puree very finely and stir in the coconut milk and lemon juice. Season to taste with soy sauce, salt and pepper.