Summary

Ingredients

• 1 Hokkaido pumpkin (se)
• potato (s)
• 2 carrot (s)
• 1 can coconut milk
• 1 onion (s)
• 1 clove garlic
• salt and pepper
• Chili powder
• Curry powder
• Turmeric powder
• Ginger powder
• Cayenne pepper
• Paprika powder
• basil
• parsley
• Vegetable broth, instant
• water

Print Recipe Pin Recipe

Instructions

1. Wash the pumpkin and cut into small pieces, peel the potatoes and cut into pieces about the same size as the pumpkin. Chop the carrots either with or without the skin.
2. Dice or chop an onion and a clove of garlic and sweat with a small splash of water in a large saucepan. Add the pumpkin, potatoes and carrots and pour in enough water until everything is just covered with water.
3. Then add about 2 - 3 tablespoons of vegetable stock and cook everything until the pumpkin, potatoes and carrots are soft. This takes about 15-20 minutes.
4. Then remove from the stove and puree with a hand blender until all the pieces have disappeared. Put the pot back on the stove and stir in the coconut milk and spices. If there are still missing spices, feel free to add them.
5. Finally, add the herbs to the pot, stir and serve.