Pumpkin soup

Now that pumpkin season is starting again, it is a delight to go back to some comfort food (that can also be eaten cold on the remaining hot
days!). The coconut milk and the ginger add a bit of Asian flavour.

This soup mostly uses ingredients from our gourmet box:

• quarter of pumpkin
• 2 potatoes (or 1 potato + 1 sweet potato)
• garlic, finely chopped
• spring onion, chopped
• ginger, finely chopped
• 175ml of coconut milk (one tin)
• aromatic herbs (coriander)
• fried slices of bacon, cut into 1cm pieces (optional)
• butter

Method:

Cut the pumpkin and potatoes into 2cm cubes.

Fry the garlic, sliced spring onion and the ginger in butter – set aside.

Fry the pumpkin and the potatoes in butter, add the garlic, spring onion and ginger.

Cook the veggies, the coconut milk and a bit of water over low heat.
Let it simmer for 20 minutes until the pumpkin and potatoes are tender. Mix and add more water until it reaches the consistency that you like. Let cool, then blend to a smooth consistency.

Serve with few leaves of coriander on top, and a few pieces of bacon if you like. Yum!