Thai Style Pumpkin Soup

• 500 g pumpkin, chopped
• 1 medium sweet potato, chopped
• 1 large onion, diced
• 2 12 liters vegetable stock
• 2 garlic cloves, chopped
• 1 12 cm fresh ginger, chopped
• sea salt & pepper
• 1 pinch nutmeg
• 1 tablespoon curry powder
• carrot, zucchini, parsnip & celery, shredded to taste
• 12 cup bean sprouts
• 4 kaffir fresh lime leaves
• 14 bunch coriander, chopped

1. Saute pumpkin, sweet potato, onion and garlic with a little vegetable stock.
2. Add spices, rest of stock and simmer for 30-40 minutes.
3. Puree soup in a blender and check seasoning.
4. Add the shredded vegetables just before serving and sprinkle with chopped coriander.

sweet potato, onion, vegetable stock, garlic, ginger, salt, nutmeg, curry powder, carrot, bean sprouts, lime leaves, coriander

Taken from www.food.com/recipe/thai-style-pumpkin-soup-364924 (may not work)