Hokkaido Pumpkin Soup
Ingredients
- 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
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