Summary

Ingredients

• 1 small pumpkin (se), approx. 500 g
• 1 medium onion (s)
• 5 potato (s)
• 1 pinch (s) curry
• 1 pinch (s) Garam Masala spice mixture
• 1 piece (s) ginger, chopped, amount to taste
• 500 ml vegetable stock
• Raisins to taste
• Oil for frying
• 200 ml coconut milk
• Chilli powder
• salt and pepper
• sugar
• Coriander greens or peppermint, lemon balm, sorrel

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Instructions

1. If necessary, peel the pumpkin, scrape out the seeds and cut into approx. 2 cm pieces, dice the onion, peel the potatoes and also cut into approx. 2 cm cubes. Chop the ginger into small pieces. First sweat the onion, then the pumpkin and finally the potatoes in a saucepan until the onion is translucent. Add the ginger, raisins and spices, let toast briefly, pour in the vegetable stock.
2. Simmer until everything is soft or firm to the bite, to taste. Then pour in the coconut milk and continue to simmer until it has a creamy consistency. Season to taste with salt and pepper, a pinch of sugar and chilli.
3. Garnish with chopped herbs to taste.