Ingredients

• 1.2 kg pumpkin
• 2 tablespoons olive oil
• 1 large onion
• 2 large cloves garlic
• 1 tablespoon grated ginger root
• 1/2 teaspoon red curry paste (or curry spice)
• spices: 1 teaspoon turmeric, 1/2 teaspoon ground paprika, pinch of cinnamon, pinch of chili flakes
• 1 liter vegetable broth
• 2 tablespoons (heaped) creamy peanut butter (natural, no salt or sugar)
• 80 ml coconut milk or heavy cream

Preparation

1. Preheat oven to 180°C. Cut pumpkin into several-centimeter pieces, arrange on a baking sheet and bake for 35 minutes. Remove from oven, trim the skin and cut into smaller pieces.
2. In a pot with oil, cook diced onion, add grated garlic and ginger at the end. Add curry paste or spice and mix. Add baked pumpkin pieces and remaining spices and simmer over low heat, stirring, for a few more minutes.
3. Pour in hot broth, cover and cook over low heat for 15 minutes. Carefully pour the pot contents into a blender jug, add peanut butter, coconut milk or cream and blend into a smooth cream.