Spicy coconut and pumpkin soup

Recipe for hot Pumpkin and coconut soup

A quick soup for chilly autumn days. With pumpkin, ginger and chilli, it warms you up quickly after a long walk and lets you enjoy the evening to the full. This is what autumn should taste like.

Ingredients (serves 2-3):

1 pumpkin (Hokkaido or butternut)
½ stalk of celery
2 chilli peppers (to taste)
1 thumb-sized piece of ginger
3 tbsp oil
1 PR sugar
500 ml vegetable stock
200 ml coconut milk
2 spring onions
½ bunch coriander
50 g peanuts
salt
pepper
paprika powder

Preparation:

1 Wash the pumpkin well and peel it if you have chosen a butternut. Cut the pumpkin into quarters, remove the core cleanly and weigh out about 500 g of pumpkin. Cut this amount into small cubes and put to one side.
2. clean and wash the celery stalks, cut them into small cubes and put them to one side.
3. also wash the selected chillies, cut them open and remove the seeds, then cut them into very fine pieces. Then take the ginger, remove the skin and chop very finely like the chillies.
4 Wash the spring onion and cut into fine rings. Now place a large soup pan on the hob and heat the oil in it. When it is sufficiently hot, add all the finely chopped vegetables and fry for approx. 4 - 5 minutes, then add the sugar and stir in.
5. add the vegetable stock to the vegetables and simmer on a low heat for about 15 minutes, then pour in the coconut milk, season with salt, pepper and paprika powder and simmer for a further 5 minutes. Serve on plates and garnish with coriander leaves and peanuts, preferably with fresh bread.

Enjoy your meal