Pumpkin soup with carrots and ginger

Peel the carrots and slice them into rounds. Clean the pumpkin, peel it, cut it into cubes, and divide them into 2 parts (approximately 500 g and 200 g). Slice the garlic and grate the ginger on a fine grater. In a pot, heat 2 tablespoons of olive oil, add all the carrots and the larger part of the chopped pumpkin (500 g), and sauté for 7 minutes over medium heat. Then add the garlic and ginger and sauté for another 3 minutes. Pour in the broth and coconut milk, cover with a lid, and cook for 15–20 minutes until the pumpkin softens.

Separately, sauté the remaining 200 g of pumpkin in 1 tablespoon of olive oil. Sauté the pumpkin over medium heat for 3 minutes, then pour in 300 ml of water, cover with a lid, and cook for 10 minutes until softened.

Blend the pumpkin cooked with coconut milk with an immersion blender until smooth. Season with salt and pepper, stir in the cooked pumpkin cubes that you prepared separately, sprinkle with chopped coriander, and serve.