Summary

Ingredients

• g 1,000 Hokkaido pumpkin (se)
• 200 g carrot (s)
• 200 g potato (s)
• 1 large onion (s)
• 1 clove garlic
• 6 cm ginger
• 400 ml coconut milk
• 400 ml broth
• 1 tablespoon butter
• 2 dashes lemon juice
• salt and pepper
• possibly cayenne pepper
• possibly lemon juice
• 1 packet bacon, diced, approx. 25 g

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Instructions

1. Wash and core the pumpkin and cut into cubes unpeeled. Peel and slice the carrots. Roast everything briefly in a pan and then transfer to a saucepan.
2. Then briefly sauté the diced onion, garlic and ginger in the pan until translucent and then also add to the pot.
3. Peel the potatoes, cut into cubes and also add to the pot. Add the broth and cook the soup covered for approx. 20 minutes.
4. In the meantime, fry the bacon cubes until crispy.
5. At the end of the cooking time, puree the soup, add coconut milk and butter and puree again. Season the soup with salt, pepper and, to taste, cayenne pepper and lemon juice.
6. Arrange the pumpkin soup with bacon cubes and serve with toast or baguette, if you like.