Kürbissuppe Hokkaido Kokos (Print Version)

# Ingredients:

01 - 1.2 kg Hokkaido pumpkin.
02 - 1 large red onion (Tropea).
03 - 1 whole bulb of garlic.
04 - 2 tbsp olive oil.
05 - 1 tsp turmeric.
06 - 1 tbsp curry powder.
07 - ½ tsp cinnamon.
08 - 1 tsp garam masala.
09 - Salt and pepper to taste.
10 - 600 ml veggie stock.
11 - 200 ml coconut milk.
12 - ½ lime.
13 - 2 tsp honey.
14 - 200 g sour cream.
15 - 2 cm fresh ginger.

# Instructions:

01 - Set your fan oven to 200°C. Line your baking tray with parchment paper.
02 - Wash the pumpkin, cut it in half, toss the seeds, and chop it into chunks. Quarter the onion and split the garlic bulb in two.
03 - Toss the veggies with spices and oil. Pop them in the oven for 20-25 minutes.
04 - Get the stock warm, add the roasted veggies, and simmer for 10 minutes. Blend it smooth. Stir in the coconut milk.
05 - Combine sour cream with grated ginger and honey. Add a pinch of salt.

# Notes:

01 - Hokkaido pumpkin doesn’t need peeling; you can eat the skin!
02 - You can freeze the soup. It’ll keep for up to 3 months.

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