Preparation

1

Step 1

Cut the pumpkin flesh into coarse cubes.

2

Step 2

Peel the potatoes and dice them too.

3

Step 3

Peel and chop the onions, garlic cloves and ginger.

4

Step 4

Melt the butter in a large pot. Sauté the onion, garlic and ginger pieces in it.

5

Step 5

Add pumpkin and potato cubes and fry briefly.

6

Step 6

Pour in the vegetable broth, season with salt, pepper and nutmeg and cook for 20 minutes.

7

Step 7

Stir occasionally. Mix everything with the hand blender.

8

Step 8

Add the coconut milk, heat again and season to taste.

9

Step 9

Serve the soup. Garnish with pumpkin seeds.

For the recipe, you'll nee:

Ingredients

Portions

6

Food

  • 850.0 g Red kuri squash flesh
  • 250.0 g Potatoes, mainly waxy
  • 3.0 small Onions
  • 1.0 Garlic clove
  • 10.0 g Ginger
  • 20.0 g Butter
  • 1.0 1/2 l vegetable stock
  • Salt
  • Pepper
  • Nutmeg
  • 200.0 ml Coconut milk
  • Pumpkin seeds for garnish