Ingredients
Preparation
- Peel the pumpkin, remove the seeds and dice the flesh. Chop the onion and finely chop the garlic. Also dice the carrot and potato.
- Heat the olive oil: In a large pan, heat the olive oil over medium-high heat. Add the onion and fry for 3-4 minutes until translucent.
- Add the garlic and spices: add the chopped garlic, cumin and ginger powder and fry for another minute.
- Add the vegetables: add the pumpkin, carrot and potato to the pan and stir well. Fry everything for a few minutes to let the flavours blend.
- Add stock: Add the vegetable stock and bring to the boil. Turn down the heat and simmer the soup for 20-25 minutes, or until the vegetables are soft.
- Puree the soup: Use a hand blender or a blender to puree the soup smoothly. If using coconut milk, add it now and blend well.
- Season to taste: Taste the soup and season with salt and pepper.
- Serve: Ladle the soup into bowls and garnish with chives or pumpkin seeds.
