# Pumpkin soup with Ginger and coconut milk

### Ingredients
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* 800 g - hokkaido pumpkin
* 600 g - carrots
* 1 - large yellow onion
* ~5 cm - ginger
* 2 EL - butter
* 1 Liter - vegetable stock
* 500 ml - full fat coconut milk
* salt & pepper
* dash of soy and fish sauce
* 1/2 - lemon
* cilantro


### Instructions
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**working time:** ca. 45 Min.
**cooking time:** ca. 20 Min.
**difficulty:** normal 
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Wash the pumpkin, cut it in half and carve out the seeds with a large spoon. 
Chop the pumpkin, carrots, ginger and onion roughly into large dices. 
Braise everything in butter. 
Pour in the stock and let everything simmer for 15-20 minutes until soft. 
Finely blend everything until smooth, you can also strain it through a very fine metal sieve to gewt out every last bit of chunks. 
Add the coconut milk and then season with the juice of the lemon, the soy and fish souce (about 2-3 tablespoons each) and salt & pepper. 
Heat it up to serve it and sprinkle with cilantro.

Small prawns or shrimps are an excellent addition to this soup, drizzle fresh lemon over the seafood.

Enjoy!