Pumpkin cream soup

Hokkaido soup with chili, ginger and coconut milk

3 portions
1 Pumpkin (s), (Hokkaido)
400 g carrot (s)
1 m. Big potato (s)
1/8 tubers / celery
1/2 piece (s) ginger, about 7 cm
1 small chilli pepper (s)
1/2 clove of garlic
1/2 m large onion (s)
0.6 liter vegetable broth
1/2 can of coconut milk
1/2 teaspoon curry powder

Working time: approx. 20 min. / Difficulty level: normal / calorie p. P .: not specified

Peel pumpkin and chili peppers, peel carrots, potatoes, ginger, onions, celery and garlic. Dice everything and sauté in a large saucepan in a little oil. Dust with curry powder and deglaze with the broth. Simmer over a gentle heat for about 30 minutes.

When all the vegetables are soft, purée the soup with the wand. If it is too creamy, add some vegetable stock. Season with the spices and stir in the coconut milk.
Heat again and run with the wand, then serve.

With this soup I like to serve roasted white bread with garlic and a satay skewer in sesame crust. You can also sprinkle roasted pumpkin seeds or pine nuts on the soup.