Pumpkin Coconut Soup
This soup is as easy as it gets. First, start with peeling a large onion and hokkaido pumpkin. Be careful, when peeling the pumpkin, as it's skin is very tough and it's easy to cut off a finger if you're not careful. Chop the onion and the pumpkin to small pieces. Pour some olive oil, or melt some butter in a saucepot, and when it's hot, add in the chopped veggies. Saute on a medium flame, until the onion is ready. Sprinkle some salt, curcuma powder, ginger, thyme, black pepper and/or other seasoning as you see fit. When cooking for adults, or older children I usually add a few chilli peppers, to bring some heat to the flavour. Pour in some watered-down stock (just enough to cover the veggies) and cook on medium flame for about 10-20 minutes, until the pumpkin and the onion are nice and soft. Add the coconut milk, or cream if you're in a pinch and let it reach boiling. Then turn off the stove and blend the soup with a handheld blender, until you get a smooth, delicious cream. Serve alone, or with croutons and decore with fresh basil leaves.