Recipes/pumpkin_soup.md

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

Instructions

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.