Also peel the potatoes, carrots, onions, garlic and ginger, then cut into cubes.
Heat the coconut oil in a large saucepan and sauté the onions and garlic for 5 minutes. Then add the ginger, sautéing briefly.
Add the pumpkin, potato and carrot cubes and fry everything for about 5 minutes.
Pour in the vegetable stock, season with salt and pepper, bring to a boil, and cook for about 20 minutes until soft.
Then add the coconut milk and lemon juice. Purée the soup with the help of Braun’s MultiQuick 5V Fit hand blender, and season to taste with curry powder.
Peel the pumpkin, remove the seeds and cut into cubes.
Also peel the potatoes, carrots, onions, garlic and ginger, then cut into cubes.
Heat the coconut oil in a large saucepan and sauté the onions and garlic for 5 minutes. Then add the ginger, sautéing briefly.
Add the pumpkin, potato and carrot cubes and fry everything for about 5 minutes.
Pour in the vegetable stock, season with salt and pepper, bring to a boil, and cook for about 20 minutes until soft.
Then add the coconut milk and lemon juice. Purée the soup with the help of Braun’s MultiQuick 5V Fit hand blender, and season to taste with curry powder.
Peel the pumpkin, remove the seeds and cut into cubes.
