Exotic Pumpkin Cream Soup

For the exotic pumpkin cream soup, coarsely chop the onion and fry in the oil until golden. Cut carrots, celery, bell bell pepper and pumpkin into pieces – fry (add the pumpkin a little later).

Chop ginger root and parsley – fry briefly. Add peanut butter, salt and curry and pour water (everything should be covered). Cook until soft.

Add coconut milk and puree. Bring to the boil again briefly and season to taste. Sprinkle with some finely chopped parsley and serve the exotic pumpkin cream soup with a sesame stalk.

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