Pumpkin cream soup with carrot and ginger

Peel the carrots and slice them into rounds. Peel the pumpkin, remove seeds, then cut it into cubes and divide it into two parts (approximately 500 g and 300 g). Slice the garlic thinly and grate the ginger on a small grater.

In a large pot, heat 2 tablespoons of olive oil. Add the carrots and the larger portion of pumpkin (500 g) and sauté for 7 minutes over medium heat. Add the garlic and ginger and cook for another 3 minutes.

Pour the vegetable broth and coconut milk over the vegetables, cover with a lid, and simmer for 15-20 minutes, until the pumpkin is tender.