Coconut Pumpkin Soup

Ingredients

• 400 g butternut squash flesh
• 3 tbsp olive oil
• 4 stems sage
• 3 tbsp butter
• 1 Carrot
• 1 starchy potato
• 1 onion
• 1 Garlic clove
• 1 tsp freshly grated ginger
• 0.5 tsp turmeric
• 400 ml Vegetable broth
• 400 ml coconut milk
• Salt
• Cayenne pepper

Instructions

1. 1.

   Preheat the oven to 180°C fan. Cut the squash flesh into wedges and toss with olive oil on a baking tray. Roast for about 35 minutes.

2. 2.

   Wash the sage, shake dry, pluck leaves from stems and roughly chop. In a small pan melt butter and crisp the sage. Remove and drain on kitchen paper. Peel and dice the carrot and potato. Peel and finely chop onion and garlic; add with ginger to a large pot and sauté in sage butter until translucent. Add turmeric, diced potato and carrot and cook briefly. Pour in broth and coconut milk and simmer gently for 20 minutes.

3. 3.

   Remove the soft squash from the oven and peel off the skins from the wedges. Set aside two wedges for garnish and halve them. Add the peeled wedges to the pot with the other vegetables and blend everything smooth. Add back the halved wedges.

4. 4.

   Season the soup with salt and cayenne pepper. Spoon into bowls, top with the fried sage, sprinkle a little more cayenne pepper and serve.