John Myers
Pumpkin and Ginger Cappuccino
The perfect pumpkin and ginger cappuccino recipe with a picture and simple step-by-step instructions.
- 600 g Hokkaido pumpkin meat
- 1 Onion
- 2 Knobis
- 1 small Carrot and 1 potato
- 1 piece Fresh ginger about 2 cm in size
- 200 ml Coconut milk and a dash of orange juice
- 200 ml Cream, I mostly use low-fat cream
- 600 ml Vegetable broth
- Salt, pepper, chilli
- Frothed milk
- Chilli threads
- 1 tsp Curry powder
- Halve the pumpkin, remove the pulp, cut the pumpkin into cubes. Also cut the onion, garlic, ginger and carrot into small pieces and sauté in a little butter. Pour the pumpkin cubes with the vegetable stock (until the pumpkin cubes are lightly covered). and simmer gently for about 20 minutes.
- Add coconut milk, cream, orange juice, some chilli powder and curry powder, bring to the boil briefly and puree. Season with salt and pepper. for me all of this is done by my Emil (Thermomix) who chops, sizzles, cooks and purees everything for me …….. great what? grin 🙂 🙂
- Fill the soup into plates, cups or cappuccino glasses, froth the milk with the milk frother and add to the soup, decorate with chilli threads or pumpkin seeds or pumpkin seed oil and serve hot.
- PS: I add a homemade soup base to every soup, it tastes better and more intense than ready-made broth.
- Good luck wishes Alexandra
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