Summary

Ingredients

For the soup:

• 2 small Hokkaido pumpkin (se)
• 2 onion (s), diced
• 3 clove (s) garlic, chopped
• 600 ml vegetable stock
• 200 ml coconut milk
• 1 teaspoon ginger
• 0.5 teaspoon ½ cayenne pepper
• 1 pinch (s) nutmeg
• salt
• olive oil

For the topping:

• 2 handfuls kale, chopped
• 1 clove (s) garlic, chopped
• 2 tablespoon sesame seeds
• 1 tablespoon vegetable oil
• 1 pinch (s) salt

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Instructions

1. Preheat the oven to 180 ° C.
2. Cut off the stalk at the top of the pumpkins and wash the pumpkins, dry them and cut them in half. Remove the pumpkin seeds with a spoon. Brush the inside of the pumpkins with oil and place them on a baking sheet with the cut edge facing down.
3. Bake the pumpkins for 45-50 minutes until the skin is easy to prick on the outside. Then remove from the oven, allow to cool and cut into large pieces with the peel.
4. In a medium pan, sauté the onions and garlic in olive oil for 5 minutes. Add the remaining soup ingredients and the pumpkin and bring to the boil. After 5 minutes, mash everything roughly with the spatula or a potato masher and simmer for another 10 minutes. Season to taste with salt, pepper and a pinch of nutmeg. If the soup is too thick, just add a little more vegetable stock.
5. In the meantime, put some oil in a medium-sized pan for the topping and sauté the garlic briefly. Add the kale and a pinch of salt and cook everything together until the cabbage is done but is still firm to the bite. Remove from heat and mix with the sesame seeds.
6. Pour the soup into bowls and garnish with the topping.