Pumpkin Coconut Milk Soup

Ingredients

• 375 g Hokkaido pumpkin
• 1 stalk lemongrass
• 20 g fresh ginger
• 1 red chili
• 1 tsp Olive oil
• 200 ml vegetable broth
• 200 ml coconut milk
• Salt
• Pepper
• 1 tbsp Pumpkin seeds

Instructions

1. 1.

   Wash and core the pumpkin. Dice the flesh into small cubes. Wash the lemongrass, halve it, and slice into very thin rings. Peel and finely chop the ginger. Wash the chili, remove the seeds, and mince.

2. 2.

   Heat the olive oil in a pot. Sauté the pumpkin, lemongrass, and ginger. Add the chili and pour in the broth and coconut milk. Bring to a boil and simmer for about 15 minutes over medium heat until the pumpkin is tender.

3. 3.

   Roast the pumpkin seeds without fat in a pan slowly until they begin to scent. Let them cool. Slightly puree the soup and taste again. Serve sprinkled with pumpkin seeds.