Pumpkin soup with ginger and coconut milk

It’s pumpkin time! In autumn, this vegetable is not only great for decorative purposes, it can also score points in the kitchen as a delicious ingredient – for example, in our quick, slightly exotic soup:

Ingredients

For 3 servings

– 400 g Hokkaido pumpkin

– 300 g carrots

– 2,5 cm ginger

– ½ onion

– 1 tablespoon butter

– ½ l vegetable stock

– 250 ml coconut milk

– ½ lemon

– soy sauce

– coriander greens

Preparation

Step 1: Peel the pumpkin, carrots, ginger and onions. Then cut into cube-shaped pieces and cook in butter until soft.

Step 2: Pour in vegetable broth and cook until soft, about 15-20 minutes.

Step 3: After boiling, puree everything very finely and pass through a sieve to obtain a lump-free soup.

Step 4: Finally, stir in the coconut milk, season with salt, pepper, lemon sauce and soy sauce. Decorate with cilantro leaves and enjoy.

Enjoy your meal!