Pumpkin Soup with Carrots and Ginger

Peel the carrots and cut them into slices. Clean, peel, deseed, and dice the butternut squash. Divide the diced squash into two portions (approx. 500 g and 200 g). Slice the garlic thinly and finely grate the ginger.

Heat 2 tbsp olive oil in a large pot. Add the carrots and the larger portion of the squash cubes (500 g) and sauté over medium heat for about 7 minutes. Then add the garlic and ginger and sauté for another 3 minutes. Pour in the vegetable broth and coconut milk, cover, and simmer for 15–20 minutes until the squash is soft.

Meanwhile, heat 1 tbsp olive oil in a separate pan and sauté the remaining 200 g of squash cubes for about 3 minutes over medium heat. Deglaze with 300 ml of water, cover, and cook for about 10 minutes until they are soft but still hold their shape.