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1 middle-sized pumpkin
~2 onions
garlic
3-4 carrots
ginger
spices (pepper, salt, nutmeg)
selfmade curry powder
around 2 litres of selfmade vegetable stock
about 250ml coconut milk
saute onions, garlic, diced pumpkins/&carrot pieces with butter, infuse
vegetable stock - let simmer for some minutes, add finely cut ginger,
puree with a hand blender, season to taste with spices and coconut milk
ad libitum garnish with pumkinseed oil and/or pumpkin seeds,
creme fraiche+cress or something else or whatever.
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