1. skin and dice 500gr of sweetpotato, 1 onion and 2 cloves of garlic
2. dice 2 red bell pepper and 1 red chilli
3. skin and grate one thumb worth of ginger
4. sauté onion, garlic, ginger and chili in a big pot until glazed
5. add balsamico and sauté until the vinegar has vaporized
6. add red curry paste and sauté 1 more minute
7. add coconut milk (200ml), vegetable broth (250ml) and bring to a low boil
8. add sweetpotato and simmer for 10 minutes
9. add bell pepper, pineapple (fresh or canned pieces) and frozen peas, simmer for 10 more minutes
10. season with maple sirup, lime juice and soy sauce
11. serve with rice

This hot and sweet meal is delightful. You really need to try it to believe how well coconut, pineapple and chilly go together.

1. prepare 1 Hokkaido to get 2x2cm pieces – you do not have to peel it, just scrape off the hard bumps
2. prepare 1 pound of carrots to match pumpkin pieces in size
3. chop 1 red onion, garlic (2 cloves), ginger (1 tablespoon) and chili to taste
4. braise onion, garlic, ginger and chili in a big pot with little (1 teaspoon) oil
5. deglaze with Balsamico vinegar
6. add pumpkin and carrots
7. add vegetable broth (1 litre)
8. boil for 25 minutes
9. blend with immersion blender until smooth
10. season with soy sauce, coconut milk (400ml) and lemon juice

While this soup will make your whole family flock to your place, it is also a great base to refine your seasoning skills. You can experiment with different spices like pepper, cumin, cinnamon, turmeric or peanut paste to make it taste even more sophisticated.