Pumpkin Soup

Peel and finely dice the onion and ginger. Dice the carrots, potatoes and Hokkaido as well.

Heat the oil and fry the onion in it. Add curry, stir in the chopped vegetables and sauté briefly. Pour in soup.

Add the spices and simmer until the carrots and potatoes are soft. The Hokkaido squash will also be soft by then.

Blend well with a hand blender. Season with salt if necessary and fold in the coconut milk.

Depending on the desired consistency, add a little more soup.

Fry some bread cubes in clarified butter until crispy. Garnish with some coconut milk and serve.

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