Summary

Ingredients

• 1 pumpkin (se), Hokkaido (about kilo)
• 1 piece (s) ginger, fresh, approx. 40 g
• 1 teaspoon, heaped coriander powder
• 1 liter vegetable broth
• 1 chilli pepper (s), hot
• 1 small can coconut milk, (65 ml)
• 1 bunch coriander, fresher

Print Recipe Pin Recipe

Instructions

1. Core, clean and cut the pumpkin into large pieces.
2. Finely dice the ginger and clean and roughly chop the chilli peppers.
3. Put the pumpkin, ginger and chillies with the coriander powder in a saucepan and add enough vegetable stock to just cover the vegetables. Bring to a boil and cook in about 15 minutes until the pumpkin is tender.
4. In the meantime, pluck the fresh coriander leaves from the stems.
5. Remove the pot from the oven. The soup shouldn`t boil as soon as the coriander leaves are in, as their aroma is easily dissipated.
6. Add coconut milk and coriander leaves to the soup. Thoroughly puree the soup. If it is too thick, add a little more vegetable stock. Season to taste with coriander powder and possibly chili powder.
7. The soup can be frozen and reheated very easily.
8. It is very suitable as a starter, but also with a piece of fresh, crusty bread as a main course.