Summary

Ingredients

• 1 pumpkin (se) (Hokkaido)
• 1 kg sweet potato (s)
• 1 liter coconut milk
• 1 onion (s)
• 1 liter vegetable stock
• Chilli pepper (s), African (caution - very hot)
• some ginger
• Garlic
• curry powder
• Oil for frying
• salt
• Lemon juice
• sugar

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Instructions

1. Peel the pumpkin and remove the fibers and seeds. Peel the sweet potatoes, ginger, garlic and onions. Dice the pumpkin, sweet potatoes and onions. It is best to cut the African pepper while it is frozen (Caution: extremely hot - wear gloves if necessary).
2. Heat the oil and sauté the onion cubes until translucent, add the curry powder and garlic and roast. Now add the pumpkin and sweet potato and fry briefly. Then deglaze with coconut milk and the vegetable stock and add the ginger (grated or small pieces of it) and the African pepper. Let cook for about 15 minutes. As soon as the vegetables are soft, puree everything.
3. Add salt, sugar and lemon juice to taste and serve immediately.
4. Notes: The lemon makes the ginger stand out a little - in case you don`t have that much ginger.
5. Dose the African pepper carefully, the soup can become too hot very quickly.
6. Tip: Can also be baked, e.g. with ricotta.