Pumpkin Ginger Soup with Honey and Coconut Milk

Summary

Prep Time	45 mins
Cook Time	35 mins
Total Time	1 hr 20 mins
Course	Soup
Cuisine	European
Servings (Default: 4)

Ingredients

Pumpkin Ginger Soup with Honey and Coconut Milk

Instructions

Wash, halve and core the pumpkin. Cut the pumpkin halves into small pieces. The bowl can be eaten with the Hokkaido pumpkin. Peel and finely dice the onions and garlic. Peel the ginger and also finely dice it.
Heat the oil in a saucepan and sauté the onions and garlic in it. Add some cane sugar. Then add the ginger and sauté briefly. Now add the cut pumpkin, the vegetable stock and the coconut milk. Bring the soup to the boil and simmer over low heat, stirring occasionally, for about 20 minutes. Puree the soup and season with salt, pepper, cayenne pepper and honey. Add the créme fraiche to the soup. Bring to the boil again briefly and puree again.

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