A very fast but delicious pumpkin soup recipe. It uses coconut milk and ginger, so it has an asian touch. One of my goto soups in autum.

Ingredients

• 700g hokkaido pumpkin
• 350g carrots
• 300g potatoes
• 2 big onions (ca 250g)
• 3 cloves garlic
• 1500g vegetable broth
• 500g cocunut milk
• 50g ginger
• chili to taste
• salt and pepper to taste (after blending)
• juice of half a lemon

Instructions

Wash the pumpkin and carrots. Personally I do not peel the two of them for the fast recipe as I will blend them after cooking anyways. Remove the stem and seeds from the pumpkin. Peel the potatoes, onions and garlic gloves. Cut the vegetables into big pieces. The only thing that I do cut quite fine is the ginger as this one might be a pain to blend later on. Put everything into a pressure cooker (or a big pot, you just have to let it cook double the time) for 20-30 minutes. Once the pot cooled down and you can open it, blend its content.

Serve with either a dash of pumpkinseed oil or roasted pumpkinseeds.