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pumpkin_soup.md

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+# Pumpkin soup with coconut milk
+
+For 6 servings
+
+- 800 g pumpkin (cleaned)
+- 600 g carrots (cleaned)
+1 piece ginger, +- 5 cm
+1 onion
+2 spoons butter
+1 liter vegetable broth
+500 ml coconut milk
+Salt and pepper
+Sojasauce
+1 lemon (juice)
+Koriander for garnish
+
+Peel and dice pumpkin, carrots, ginger, and onion, then sauté them in butter. Pour in the broth and cook until soft, about 15 - 20 minutes. Afterwards, puree the mixture finely, possibly straining it through a sieve. Stir in the coconut milk, season with salt, pepper, soy sauce, and lemon juice to taste, and heat it again. Serve garnished with cilantro leaves.
+
+This is a quick, slightly exotic soup that fits nicely on the menu. I always use a Hokkaido pumpkin for this soup; it doesn't need peeling. In Thailand, pumpkin soup is served with small shrimp as an addition.