Preparation
- Wash the Hokkaido pumpkin, quarter it, remove the seeds, and cut it into large cubes.
- Peel the potatoes and cut them into large cubes.
- Peel the ginger and finely dice it.
- Place the pumpkin, potatoes, ginger, vegetable stock, coconut milk, and curry powder in a pot, bring to a boil, reduce the heat, and simmer for 20-25 minutes, stirring occasionally (the pumpkin and potatoes should be soft).
- Lightly toast the pumpkin seeds in a pan without oil.
- Purée the soup with a hand blender or in a blender. If the soup is too thick, add a little more vegetable stock.
- Season to taste with lemon juice, salt, pepper, and chili.
- Ladle into soup bowls and garnish with pumpkin seeds and LEIMER croutons.
