Cream of Pumpkin with Coconut Mousse, a recipe from Armin Amrein, Grand Chef Relais & Châteaux of th

Ingredients

• - 400 g (14 oz.) pumpkin
• - salt
• - 2 Tbsp. butter
• - 50 g (2 oz.) chopped onion
• - 1/4 garlic clove, chopped
• - 50 g (2 oz.) carrot, diced
• - 60 g (2 oz.) red pepper, diced
• - 20 g (2/3 oz.) celery, diced
• - 1/2 Tbsp. grated ginger
• - a pinch of paprika
• - 1 pinch of ground chili
• - 1 pinch of curry powder
• - 1 Tbsp. ginger syrup
• - 1 Tbsp. ketchup
• - 500 ml (2 cups) chicken stock
• - freshly ground pepper
• - 60 g (2 oz.) whipped cream
• - 4 Tbsp. coconut milk
• - a pinch of sugar