| Hokkaido pumpkin | 1 piece |
| Water | 1,5–2 l |
| Shallot | 2 pieces |
| Olive oil | or ghee |
| Pepper | |
| Turmeric | |
| Salt | |
| Coconut cream | 250 ml |
Very finely chopped shallot is fried on an olive oil. Wash the pumpkin and cut into cubes. Add the pumpkin into the pot and suffuse with water. Season to taste.
Cook for about 20–25 minutes. Blend the soup with the hand blender until it gets a creamy consistency. Add the coconut cream and stir. Ideal with basil.
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