Ingredients

• 800 g pumpkin (500 g after peeling)
• 250 g potatoes
• 2 tablespoons olive oil or coconut oil
• 1 onion
• 2 cloves garlic
• 1 teaspoon ground turmeric
• 1/4 teaspoon ground chili powder
• 1 teaspoon curry powder
• 1 tablespoon fresh grated ginger
• 1 1/2 cups vegetable broth
• 1 can (400 ml) coconut milk

Preparation

1. Peel the pumpkin, remove the seeds, chop the flesh into cubes. Peel and cube the potatoes.
2. In a pot in olive oil or coconut oil, sauté the diced onion and peeled garlic slices. Add the pumpkin and potatoes, season with salt and fry, stirring occasionally for about 5 minutes. Add turmeric, chili powder, curry and grated ginger.
3. Pour in hot broth, cover and bring to a boil. Reduce heat to medium and cook for about 15 minutes until vegetables are tender.
4. Blend with an immersion blender with the coconut milk (reserve a few tablespoons for garnish).