Exotic Pumpkin Soup

For the pumpkin soup, peel the Hokkaido and cut the pumpkin flesh into small pieces. Wash the young onion and chop finely. Sauté both in a little olive oil. Grate the ginger and add. Season with salt, pepper, chili.

Add the tandoori. Mix everything and deglaze with vegetable soup. Add lime juice and let everything cook for about an hour.

Remove the soup from the heat, add the coconut milk, let it cool down a bit and then puree it. season with salt, pepper, chili and curry.

For the croutons, dice the bread and fry with garlic in a little oil. Sprinkle into the soup and serve hot.

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