Spicy pumpkin soup

Serves 6 to 8

  • 1 kg pumpkin
  • 3–4 potatoes
  • 1 onion
  • 2 cloves of garlic
  • 2 tbsp oil
  • Ca. 2–3 cm piece of ginger
  • 0.5 chilli peppers
  • 500 ml water
  • 500 ml coconut milk
  • 1 tbsp sugar
  • Salt and pepper
  • Roasted pumpkin seeds and balsamic vinegar to serve
Cut the pumpkin and potatoes into pieces, chop the onion. Heat some oil in a pan and sauté the onion until it is translucent. Add the crushed cloves of garlic, chopped ginger and chilli and sauté lightly. Add the pumpkin and potatoes and 1 to 2 cups of water. Simmer until the pumpkin and potatoes are soft. Add some water as needed. Once the pumpkin is cooked, purée the soup with a hand-held mixer, adding coconut milk a little at a time. Season with some sugar, salt and pepper. Serve with roasted pumpkin seeds and balsamic vinegar, with some crispy bread on the side.