Spicy pumpkin soup


Preparation 30 minutes
  • Cut up the onion, garlic, ginger and 1 red chili pepper (for a slightly less spicy variant use only half a red chili pepper).
  • Fry this in a pan with a bit of oil and stir in the turmeric. Add the pumpkin and carrot and fry these along for a couple of minutes.
  • Then add the stock and cook for 15 minutes until the vegetables are soft.
  • Puree the soup with the blender and stir in the coconut milk.
  • Taste whether the soup is properly seasoned and if desired add a pinch of salt and pepper.
  • Serve the soup with some fresh parsley and if desired some red chili pepper rings.Enjoy!