Creamy pumpkin soup with coconut and ginger

Ingredients

• 1 kg pumpkin (e.g. butternut squash or hokkaido), peeled and cubed
• 1 large onion, coarsely chopped
• 3 garlic cloves
• 25 g fresh ginger, grated
• 400 ml coconut milk (1 can)
• 750 ml vegetable stock
• 2 tbsp olive oil
• Salt and freshly ground pepper to taste
• Splash of lime juice (optional)
• Handful of roasted pumpkin seeds, for garnish
• Smoked paprika powder, for garnish
• Extra coconut milk, for garnish

Instructions

1. 1

   Peel the pumpkin and cut it into cubes of about 3 cm. Peel the onion and roughly chop it. Peel the ginger and grate it finely. Peel the garlic cloves and chop them finely.Heat a splash of olive oil in a large soup pot over medium heat. Sauté the onion, garlic and ginger for about 3 minutes until the onion is soft and translucent.Add the pumpkin cubes to the pan and cook for 2 minutes. Stir regularly so nothing burns.Pour in the vegetable stock so the pumpkin is well covered. Bring to a boil and simmer gently for 15 to 20 minutes until the pumpkin is completely cooked and tender.Remove the pan from the heat and add the coconut milk. Purée the soup with an immersion blender until smooth and creamy. Taste and season with salt, pepper and, if you like, a splash of lime juice for brightness.Ladle the soup into deep bowls. Garnish with a drizzle of coconut milk, some roasted pumpkin seeds and a pinch of smoked paprika. Serve immediately, with good bread on the side.