How to make
Peel and chop the garlic and onion into chunks. Chop the celery stalk and ginger. Fry everything, until they soft in olive oil.
Cut the pumpkin into small cubes or grate it on a coarse grater. Stew it along with everything else for 10 minutes, by occasionally opening the lid and stirring. The heat should be moderate, so that the vegetables do not burn on the bottom.
Pour the water, season with salt and curry and cook for 25 minutes (if the pumpkin is grated - only 20).
Add the coconut milk, coconut oil and white pepper and blend, until a perfectly smooth and fluffy mixture is obtained.
Serve the wonderful pumpkin soup sprinkled with sesame seeds and olive oil and garnished with coconut cream.
Enjoy my pumpkin cream soup with coconut milk!
