(*) Zucchini, patisson, rondini, spaghetti squash.
Sauté spring onions, garlic and peperoncino in not too hot oil. Add pumpkin and ground spices, sauté briefly. Extinguish with stock, bring to a boil, simmer with lid on low heat for 15 to 20 minutes.
Stir coconut milk into soup, season with soy sauce. Cool.
Serve chilled, garnished with kitchen herbs and/or lime slices.
Note: the soup can also be served hot.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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