For the pumpkin-coconut soup, lightly fry the onion in clarified butter. Add the sliced pumpkin and carrots and fry briefly.
Add curry and coconut flakes and pour in soup. Cook the vegetables until soft and then finely puree with a blender – if too thick, thin with a little milk.
Serve with 1 tablespoon croutons, 1 coffee spoon pumpkin seed oil and 1 coffee spoon sour cream.
Preparation Tip:
The pumpkin-coconut soup can be prepared with olive oil or other fat instead of clarified butter.
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