Coconut Pumpkin Soup

Preheat the oven to 180°C. Cut the pumpkin flesh into wedges and toss on a baking tray with olive oil. Cook for about 35 minutes in the oven.

Rinse the sage, shake dry, pluck the leaves from the stalks and chop coarsely. In a small pan, melt the butter and cook the sage until crispy. Then remove and drain on paper towels. Peel the carrot and the potato and dice. Peel the onion and garlic, chop finely, put with the ginger in a large saucepan and sauté until transparent in sage butter. Add the turmeric and the potato and carrot cubes and sauté briefly. Softly pour in the broth and coconut milk and simmer for 20 minutes.

Take the soft pumpkin from the oven. Take 2 wedges and halve. Remove the shell of the pumpkin wedges. Put the peeled pumpkin slices with the other vegetables in the pot and puree everything. Add the halved pumpkin slices.