Hokkaido Pumpkin Soup with Coconut Milk

We clean the pumpkin, cut it into smaller pieces and scoop out the seeds.

Chop the onion, garlic, and pepper finely.

Heat the oil in a pan, add onion, garlic, bell pepper, chopped chili and grated ginger. Sauté for a while.

We will add the pumpkin, turmeric and roast everything together.

Pour over with vegetable broth, add coconut milk and cook until soft.

Then blend everything until smooth and season with salt and spices.

We serve it hot with roasted bread.