Pumpkin Coconut Curry Soup

Peel the pumpkin, onion and ginger and cut them into small pieces.

Sauté in a pot with a little olive oil, add the curry powder and deglaze with the orange juice and ginger ale.

Reduce until half and add the soup. Simmer until the squash is tender.

Add the coconut milk and simmer for another 5 minutes. Puree well with a hand blender, season with salt, pepper and lime juice.

Arrange in a soup plate. Drizzle with a little pumpkin seed oil and sprinkle with pumpkin seeds.

Preparation Tip:

As a decoration we recommend a crispy puff pastry, which not only looks pretty, but also tastes delicious.

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