Summary

Ingredients

• 1 pumpkin (se) (Hokkaido)
• 1 can coconut milk
• 1 tuber / n ginger root
• 1 package salmon, smoked
• salt and pepper
• Chilli pepper
• Paprika powder, hot pink
• 1 liter broth

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Instructions

1. Wash the Hokkaido, remove the seeds and cut into cubes. Put 1 liter of stock in a saucepan and cook until soft. Depending on the size of the pumpkin pieces, this takes about 20 minutes.
2. Now puree the pumpkin. Add the coconut milk, grate and add the ginger. Be careful, ginger has a strong taste of its own. Season to taste with pepper, salt, chilli pepper (best cut very finely with scissors) and paprika.
3. Cut the smoked salmon into fine strips. Put the soup on the plate and top with the salmon.