Pumpkin Soup with Coconut Milk

Rinse the pumpkin, cut in half and scrape out the seeds. Divide the two halves of the pumpkin with peel into coarse pieces (in the case of the Hockaido pumpkin, the narrow peel can be eaten).

Put the pumpkin pieces in a saucepan, season with salt and the star anise and meanwhile gently simmer until the pumpkin pieces are soft (ten to fifteen min).

Mash pumpkin pieces with a potato masher. Pour the coconut milk as well as orange juice. Add the cumin, ginger, chili spice and African spice to the soup and let it bubble up again. Season to taste with salt and freshly ground pepper.

Pour the soup into deep plates, drizzle with a little pumpkin seed oil and bring to the table sprinkled with feta and pine nuts.

(*) The Africa spice can be made more equal in a spice grinder or by means of a hand-turning grinder.

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