Hokkaido Pumpkin Soup

• 2 small Hokkaido pumpkins
• 400 milliliters coconut milk
• 600 milliliters vegetable stock
• 2 potatoes, peeled and diced
• 1 onion, peeled and finely chopped
• 1 tablespoon ground cinnamon
• 1 teaspoon mild chili powder
• 1 teaspoon fresh ginger, peeled and grated
• 2 tablespoons olive oil
• pumpkin seeds and pumpkin seed oil for serving
• salt and pepper

1. Preheat the oven to 200u0b0C/390u0b0F. As you do not need to peel Hokkaido pumpkins, you only need to quarter them and remove the fibres and the seeds.
2. Stir the olive oil, cinnamon and the chili powder to a homogeneous paste and rub the pumpkin with it. Place them into the preheated oven and roast them for 45 minutes - this makes them much softer and easier to slice into smaller pieces.
3. In a large pan, saute the pumpkin pieces with the chopped onion for a few minutes, then add potatoes and ginger.
4. After a few minutes, pour the vegetable stock into the pan and let it cook for about 20 minutes on medium heat until the pumpkin is soft and tender.
5. Puree the soup and add the coconut milk - be careful that the soup is not boiling anymore, keep it on low heat.
6. Season with salt and pepper and serve with pumpkin seed oil and roasted pumpkin seeds.

hokkaido, coconut milk, potatoes, onion, ground cinnamon, chili powder, fresh ginger, olive oil, pumpkin seeds, salt

Taken from food52.com/recipes/73314-hokkaido-pumpkin-soup (may not work)