Ingredients

• 1 Hokkaido pumpkin (approx. 800 g)

• 1 sweet potato (optional, for extra creaminess)
• 1 onion, diced
• 2 garlic cloves, chopped
• 1 piece of ginger (approx. 2 cm), finely chopped
• 2 tablespoons coconut oil
• 400 ml coconut milk
• 700 ml vegetable broth
• 2 ML jamu:MAGIC (optional) or 1 teaspoon turmeric spice
• 1 teaspoon cumin
• ½ teaspoon cinnamon (optional without adding jamuMAGIC)
• ½ teaspoon chili flakes (to taste)
• salt and pepper to taste
• Fresh herbs such as parsley or coriander for garnish

For the topping:

• pumpkin seeds, lightly roasted
• Freshly ground black pepper
• A few drops of pumpkin seed oil or olive oil

Here's how it's done:

1. Wash the Hokkaido pumpkin thoroughly, halve it, remove the seeds and cut into cubes (Hokkaido can be used with the skin on). Optional: peel the sweet potato and dice it too.
2. Heat the coconut oil in a large pot and sauté the onion until translucent. Add the garlic and ginger and fry briefly until fragrant.
3. Add the pumpkin and sweet potato cubes to the pot and roast with the spices (cumin, cinnamon, chili flakes) for about 3 minutes until the flavors come through well.
4. Pour coconut milk and vegetable stock into the pot, stir well and bring to a boil. Reduce heat and simmer soup over medium heat for 20-25 minutes, until pumpkin and sweet potato are tender.
5. Finally stir in 2 ml jamu:MAGIC.
6. Puree the soup: Using a hand blender or a blender, puree the soup until it reaches a creamy consistency. Add more broth if you want the soup to be thinner.
7. Season with salt, pepper and additional chili flakes or spices if desired.
8. Serve the soup in bowls, sprinkle with roasted pumpkin seeds, drizzle with a drop of pumpkin seed oil or olive oil and garnish with fresh herbs.

Tip:

For a special flavor, the pumpkin cubes can be roasted in the oven at 200°C for about 20 minutes. This gives the soup a more intense and slightly caramelized flavor!

Bon appetit!