Pumpkin Soup with Ginger and Coconut Milk

Directions

Peel and dice the pumpkin, carrots, ginger and onion and sauté in the butter. Pour in the broth and cook until soft, about 15 - 20 minutes. 

Then puree very finely, if necessary strain through a sieve. Stir in the coconut milk, season with salt, pepper, soy sauce and lemon juice and heat again. Serve garnished with coriander leaves.

A quick, slightly exotic soup, nice on the menu. I always use a Hokkaido for this soup, you don't have to peel it. In Thailand people eat pumpkin soup with small shrimps as an ingredient.