Pumpkin Soup with Parsley Root and Coconut Milk
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 15 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg Hokkaido pumpkin (se)
- 1 small onion (s)
- 2 medium parsley root (s)
- 2 clove (s) garlic, fresh if possible
- 800 ml vegetable stock
- 400 ml coconut milk
- 1 piece (s) ginger, about the size a thumb
- 4 tablespoon olive oil, virgin
- 1 bunch parsley
- some herbs (rosemary, thyme, bay leaf, lovage), as desired
- 2 tablespoon lemon juice
- 0.5 teaspoon ½ sambal oelek, spicy, or ajvar
- salt and pepper
- sugar
- nutmeg
- Pumpkin seed oil
- 8 shrimp (s), large
Print Recipe
Pin Recipe Instructions
- Cut the pumpkin into small cubes. Chop the ginger, garlic and onion into small pieces. Cut the parsley root in half into very small and medium-sized pieces.
- Sauté the pumpkin, ginger, garlic, onion and the medium-sized pieces of parsley root in hot olive oil.
- Add the vegetable stock and coconut milk. Put the herbs in a herb bag in the soup. Bring the soup to the boil briefly and then simmer for about 25 minutes on a low flame.
- In the meantime, chop the parsley. Remove the herb sachet.
- Puree the soup with the magic wand and season with salt, pepper, lemon juice and sugar.
- Add the small pieces of parsley root and let it steep for another 5 minutes on a low flame.
- During this time, fry the prawns lightly salted. Then stick on suitable wooden skewers.
- The soup is served in soup bowls with the prawn skewers on top. At the table, add the chopped parsley and, if you like, pumpkin seed oil and nutmeg.
- It goes well with baguette or flatbread.
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