Pumpkin soup with ginger and coconut milk

INGREDIENTS
4th person

1 kg pumpkin (without skin and seeds)
10 coriander seeds
3 cardamom pods or 1/2 teaspoon ground cardamom
1 large onion
2 tbsp coconut oil
2 tsp. ground ginger
4 cloves garlic
3 dl coconut milk
1 tsp. turmeric
2 cm Ceylon cinnamon or 1 teaspoon ground Ceylon cinnamon
1 teaspoon grated nutmeg or ground nutmeg
lime juice
fresh coriander and optionally sour cream and hot sauce for garnish

HOW TO DO IT

Roughly chop the onion and pumpkin and sauté the pumpkin, onion, garlic, ginger, coriander seeds, turmeric, cardamom and cinnamon in the coconut oil. Add water until it covers and let it cook well until all the vegetables are tender. Add the coconut milk and blend everything into a smooth soup and season with salt, nutmeg and a little lime juice if it lacks a little acidity.

The soup should be a bit thick with a light taste of coconut and the wonderful spices.

Serve the soup in deep plates or bowls with bread, fresh coriander, a little sour cream and a few drops of Hot Sauce.