INGREDIENTS for 2L of soup (4 servings):
2 kg of pumpkin (1.7 kg of pulp without seeds and peel)
4-5 cloves of garlic
50 g ginger root
500-600 ml of broth
125 ml coconut milk or 22% cream
~ 80 ml of water for baking sheet
50 ml olive oil
salt and black pepper to taste
dried herbs (rosemary, thyme, oregano, marjoram) to taste
a pinch of nutmeg
red hot peppers optional
pieces of boiled / baked chicken breast or garlic-fried shrimp can be added