Pumpkin Coconut Soup

For the pumpkin-coconut soup, peel the pumpkin (unless you are using Hokaido pumpkin – you can use this with the peel), remove the seeds and cut into smaller pieces.

Peel the onion and cut it into small pieces. Finely peel the ginger piece and cut into small pieces as well. Crush the ginger pieces with the back of a knife.

Wash and peel the potatoes and cut them into small pieces.

Sauté the onion pieces with the ginger and garlic in the oil, deglaze with the soup, add nutmeg and cayenne pepper. Stir in the coconut milk.Add the pumpkin pieces and potato pieces to the soup and cook on medium heat until soft, about 40 minutes. Puree with a hand blender. Season with salt and pepper and serve.

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