Pumpkin soup with coconut cream

Clean the pumpkin and cut it into coarse pieces. Remove the seeds. Cut the carrot into slightly smaller pieces, because those get slower cooked.

Chop the shallot finely and cook in oil or butter. Not too hard, slowly so that the shallot does not color but becomes soft.

Peel the ginger root and cut into small pieces.

Put the broth in the pan with the cooked shallot and bring to a boil. Add the pumpkin and carrot and cook them.

By the end of cooking time, add the ginger and curry.

When the vegetables are cooked, make them fine with the hand mixer. Add the coconut cream and season with salt and a little pepper.

Serve in a bowl or on a plate and sprinkle some olive oil over it.