1. Preheat the oven to 190 degrees.
2. Cut the pumpkin in half and remove the seeds. Place the pumpkin cut side down on a baking sheet, then fill it with approx. 5 millimeters of water.
3. Prick the potatoes a little with a fork and then put them in another saucepan.
4. Cook the pumpkin and potatoes until tender (about 45-60 minutes).
5. Meanwhile, put the 8 glasses of water in a saucepan to cook.
6. Peel the carrot and ginger, cut into pieces and then approx. cook for half an hour.
7. Pour the pumpkin and baked potatoes into the cooked carrot and ginger, then mix with the coconut milk.
8. Add the nutmeg and coriander.
9. Salt and pepper to taste.
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This dish has my husband hooked—he pleads for it on a weekly basis
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This dish is my husband’s favorite. As soon as we’re done with one serving, he’s already getting seconds.
