I have been waiting all year long for pumpkin season. Prepare your blanket for eating on the sofa watching your favourite tv!
1 kg hokkaido pumpkin
2 shallots, chopped
1 small onion, chopped
75 gr ginger, grated or chopped
200 ml coconut milk
1,5 liter vegetable stocks
optional: balsamic creme
Sautée the pumpkin, shallots, onion and ginger until fragrant.
Add the chicken stock and coconut milk. Let it shimmer over medium low heat for 45 minutes.
Puree with food processor or blender. Add mint leaves as desired and garnish with balsamic creme and some mint leaves.