Autumn Pumpkin Soup

In autumn, a warm soup is perfect on a chilly day. After a walk in the cool wind, a pumpkin soup heats you up from the inside. Together with the spiciness of chilli and ginger, it will even fight off an approaching cold ;)

Ingredients for 6 People:

1.2 kg Hokkaido pumpkin (cleaned and peeled about 800g)
700 g carrots (cleaned and peeled about 600g)
1 piece of ginger (about 5cm)
1 large onion
1 l vegetable stock
500 ml coconut milk
2 tbsp chilli powder
1 lemon
½ bunch fresh coriander
Salt and pepper
2 tbsp curry
½ tsp ground cumin
½ tsp ground coriander
a little soy sauce

Preparation:

Wash the pumpkin, quarter it and remove the entire core. Cut the Hokkaido into pieces of about 1 cm. Peel the carrots and cut off the ends. Then dice them into pieces of about 1 cm. Peel and finely dice the onion and ginger. Cut open the lemon and squeeze it, reserving the juice.

Heat the butter in a pot. Sauté the pumpkin, carrots, onion and ginger in it. Add the vegetable stock and simmer for about 15 - 20 minutes until the carrot and pumpkin are soft. Remove the soup from the cooker and purée finely. Return to the cooker on a low setting, add the coconut milk and bring to the boil briefly.
Wash the fresh coriander and pluck off the leaves.
Season the soup with the soy sauce, lemon juice and the remaining spices and serve while still hot with a few coriander leaves and fresh bread.

Enjoy your meal