Pumpkin Soup with Coconut Milk and Pumpkin Seed Oil

Ingredients for 4 portions: 750g pumpkin, peeled, 2 carrots, 200ml coconut milk, 1 glass water (vegetable broth), pumpkin seed oil, salt, rosemary, curry, nutmeg, and ginger.

Directions: Peel the pumpkin, deseed and dice it. Peel the carrot and cut into large rings. Heat some vegetable oil in the heavy-bottomed saucepan and put carrot into it. Fry for 2–3 minutes, stirring frequently. Put pumpkin seeds into the saucepan. Stir. Add rosemary leaves and spices. Stir. Pour water or broth. Bring to the boil. Reduce the heat and boil for 15–20 minutes. Make a puree from all ingredients in the saucepan with the help of blender. Return the saucepan to the heat, and pour coconut milk. Add some pumpkin seed oil and season with salt to taste. Bring to the boil and remove from fire.