Hokkaido Pumpkin Bisque

Ingredients

• 500 g / 1.1lb Hokkaido pumpkin, ripe
• 2 tbsp ghee or clarified butter
• 1 onion, cubed
• 1 clove of garlic, cubed
• 1 l / 35fl oz vegetable stock
• 250 ml / 8.8fl oz coconut milk
• 2 tbsp “Kürbiskönig” (Herbaria)
• “Sicilian Rock Salt” (Herbaria)

Pre-heat oven to 170°C / 338°F. Rinse pumpkin, cut up in quarters and remove pulp and seeds. Roast for 45 minutes in oven. Cut the roasted pulp into small cubes, discard the rind. Heat the ghee, glaze onion and garlic for five minutes. Add pumpkin, cook a little longer; add stock and coconut milk. Let simmer for about 15 minutes. Mash into a smooth texture, add “Kürbiskönig” and salt to taste.