Summary

Ingredients

• 1 Hokkaido pumpkin (se), approx. 600 g, diced
• 1 piece (s) ginger, finely chopped
• 1 onion (s), finely diced
• 1 can coconut milk, unsweetened
• 2 teaspoon curry paste, red
• 500 ml vegetable stock
• 1 potato (s), finely diced
• possibly pumpkin seeds
• possibly ginger, sliced

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Instructions

1. Heat the coconut milk cream in a saucepan. Add onions, ginger and curry paste, sweat for 3 - 4 minutes. Add the pumpkin cubes and potatoes and cook for 3 minutes.
2. Deglaze with coconut milk and vegetable stock. Cook the vegetables for about 30 minutes until they are soft, then puree and strain through a sieve.
3. If you like, you can add a few roasted pumpkin seeds to the soup and garnish with some fried ginger slices.