# 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.