in Soup Recipes

Pumpkin soup with ginger

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Ingredients for 2 servings:

  • 400 g pumpkin flesh (also from the jar, but not sweet and sour)
  • 2 carrots
  • 1 cm ginger
  • 2 small potatoes
  • ½ liter vegetable broth (instant)
  • 150 ml coconut milk
  • salt and pepper
  • 1 tbsp chives, chopped

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

If using fresh pumpkin, it’s best to place it on a rack in the oven at 200°C for about 30 minutes to draw out the water and infuse the pumpkin with more flavor. Peel the carrots and potatoes, cut them into small pieces, and simmer them in the vegetable broth with the ginger for about 20 minutes. Then add the pumpkin and puree everything. Stir in the coconut milk and season with salt and pepper. Sprinkle with chives to serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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