Creamy Pumpkin Soup with Exotic Flair
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg pumpkin meat (preferably Hokkaido)
- 750 ml vegetable stock, instant
- 2 tablespoon oil (peanut oil)
- 1 chilli pepper (s)
- 1 tablespoon ginger, fresher, chopped
- 1 can coconut milk
- 1 onion (s), finely diced
- 2 cloves garlic, finely diced
- N / A soy sauce
Print Recipe
Pin Recipe Instructions
- Halve the pumpkin, remove the seeds and fibrous pulp with a spoon, peel and cut into large pieces. Peel the onion and garlic and cut into fine cubes. Wash the chilli pepper, cut in half, remove the seeds and cut into fine cubes or strips. Peel and finely dice the ginger.
- In a large saucepan, heat the peanut oil a little (roasted peanut oil tastes best) and sear the pumpkin pieces. Then add the onion and garlic as well as the ginger and the chilli and sweat again while stirring.
- Now add the prepared vegetable stock and cover everything and simmer on a low flame for at least 15 minutes, until the pumpkin is a little soft. Puree everything finely with the hand blender. Stir in the coconut milk and season with soy sauce. If you like, you can also add chopped ginger and chilli.
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