Patisson Soup with Ginger: (We used a little more of everything since there are five of us) 600–700 g patisson 15–20 g fresh ginger 1 onion 1–2 cloves of garlic 1 potato or carrot Butter or olive oil for sautéing 700–800 ml vegetable broth 100 ml heavy cream or coconut milk 1/2 tsp turmeric 1/2 tsp ground cilantro (or fresh) 1–2 tsp lemon juice Salt, black pepper Cut the seeded, young patissons into large cubes, as well as the potato (or carrot). Finely dice the onion, garlic, and ginger, and sauté in butter or oil until translucent. Now add the patisson and potato cubes, turmeric, and coriander, and continue sautéing for another 3 minutes. Add the vegetable broth until the vegetables are just covered, and let simmer gently for 15–20 minutes, until the patisson and potato are tender. Then purée the mixture and stir in the cream (coconut milk); season to taste with salt, pepper, and lemon juice. Toast the sliced almonds and sprinkle them over the finished soup. Enjoy your meal!