Ingredients:
1 kg of pumpkin, peeled and diced
1 medium onion, chopped finely
2 cloves of garlic, chopped
1 tablespoon fresh ginger, grated
1 tablespoon olive oil
400 ml coconut milk (1 can)
750 ml vegetable broth
Juice of 1 lime
Salt and freshly ground black pepper to taste
Fresh coriander or parsley for garnishing
Pumpkin seeds for decoration (optional)
Instructions:
Pumpkin preparation:
Peel the pumpkin from the seeds and rind and dice it. Chop the onion finely, mince the garlic, and grate the ginger finely.
Cooking the base:
In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and saute until soft, about 5 minutes.
Add the minced garlic and grated ginger and stir-fry for 1 minute more, until fragrant.
Adding pumpkin and broth:
Add the sliced pumpkin to the pot and fry, stirring, for another 5 minutes.
Pour in the vegetable broth and bring the mixture to a boil. Then reduce the heat and simmer over low heat for about 20 minutes, until the pumpkin is soft.
Blenderization:
Gently blend the soup until smooth using a blender right in the pot. If needed, you can cool the soup slightly first before blenderizing.
Adding coconut milk and seasonings:
Return the soup to the heat and add the coconut milk. Stir and heat the soup for a few more minutes.
Add lime juice, salt and black pepper to taste.