Pumpkin coconut soup

Wash the Hokkaido pumpkin well. Cut it in half, scoop out the seeds (save them for roasting later), and cut into roughly 2-3 cm cubes. with Hokkaido you don't need to peel the skin.

Peel the potatoes and carrots and cut them into similarly sized pieces so they cook at the same rate. Peel and finely chop the onion. Peel and finely grate the ginger, then peel and chop the garlic.

Heat the olive oil in a pot over medium heat. Add the onion and sauté until translucent (approx. 5-7 minutes), then add the garlic and ginger and cook for another approx. 1 minute until fragrant.

Add the chopped pumpkin, carrots, and potatoes, stir, and sauté for 3-5 minutes so the vegetables develop a slightly intensified flavor.

Pour in enough vegetable stock to cover the vegetables (about 1-1.5 cm above them). Season with salt and pepper, bring to a boil, then reduce the heat and simmer covered for 15-20 minutes until the vegetables are tender (check with a fork).

Remove the pot from the heat, add the coconut milk, and blend until smooth with an immersion blender directly in the pot or in a countertop blender (1-2 minutes). If the soup is too thick, add a little stock. After blending, briefly reheat the soup. do not boil for long to preserve the coconut milk's flavor.

Adjust to taste with chili flakes, and add more salt or pepper if needed.

Ladle the soup into bowls, sprinkle with toasted pumpkin seeds, and garnish with fresh coriander or parsley leaves to taste.

Serve hot as a warming autumn soup. it's also suitable for Halloween celebrations.