Spicy Coconut Squash Soup

For the spicy coconut squash soup, first sauté onion with garlic in a little oil, then also add diced squash meat. Add carrots.

Deglaze with coconut milk and vegetable soup and bring everything to a boil. Stir in ginger, chili, curry paste and parsley and continue to boil soup until pumpkin is soft. Add whipped cream and sour cream and puree everything finely.

Carefully roast the pumpkin seeds, add them to the hot coconut pumpkin soup and serve hot.

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