Pumpkin soup with fried salmon

1. Heat the oven to 180 °C and bake the salmon fillets for 10-15 minutes.
2. Dice the pumpkin and add to a pan with 1 liter of vegetable stock. Cook for 20 minutes until soft.
3. Puree the pumpkin and add the coconut milk, ginger, chili pepper and paprika. Season to taste.
4. Chop the salmon and add to the soup.
5. Add a dash of balsamic and sprinkle with the sesame seeds to finish.

Serve and enjoy your meal!