Creamy Pumpkin soup

Prep Time 1

Cook Time 1

2 Onions
2 cloves Garlic
400 g Carrots
300 g Potatoes
1400 g Pumpkins I used big Hokkaido pumpkins, it was about 900g per pumpkin (do not use pumpkins that are only for decoration!)
4 tsp Curry
2 tsp Dried Thyme
2 tsp Cumin
1 L Water
2 cubes Vegetable broth
100 g Pumpkin seeds Use what comes out of the pumpkins
8 dl Coconut milk
4 dl Skyr

Cut the onion and garlic in big chunks
Peel the potatoes, carrots and pumpkin and also cut them in big chunks
Fry the garlic and onions in some olive oil in a pan for a few minutes
Add carrots, potatoes, curry, thyme and cumin and fry for a few minutes while stirring
Add the pumpkin, water and broth cubes, stir a little and let it simmer for 20 minutes or until the potatoes and carrots are soft
Switch on the oven on 185 degrees Celcius
Toast the pumpkin seeds on a dry pan
Add coconut milk to the soup and blend the soup with a hand blender until smooth
Warm the soup back up and add salt and pepper (and maybe some honey, more broth and lemon if you like) to taste.
Serve the soup with a splash of skyr in the soup and some bread next to the soup