John Myers
Cream of Pumpkin Soup with Ginger
The perfect cream of pumpkin soup with ginger recipe with a picture and simple step-by-step instructions.
- 1 Pc. Hokkaido
- 400 g Carrots
- 1 Pc. Potato
- 0,25 Pc. Celery bulb
- 1 Pc. Ginger
- 1 Pc. Clove of garlic
- 2 Pc. Chili peppers
- 1 Pc. Onion
- 600 ml Vegetable broth
- 250 ml Coconut milk
- 0,5 tsp Curry powder
- 50 g Pumpkin Cream Oil
- 0,25 Bd Coriander
- Hokkaido, core the chili peppers; Peel the carrots, ginger, potatoes, onions, celery and garlic, dice everything and fry briefly in a large saucepan with a little oil. Add the curry powder and deglaze with about half of the broth. Simmer on a low heat for about 30 minutes.
- As soon as everything is soft, chop everything with a hand blender so that there are no more large pieces. Stir in coconut milk and then gradually pour in enough stock until everything is nice and creamy. Season to taste with pepper from the pepper mill and salt.
- Put everything on the warm plates, decorate the edge of the plate with crushed coriander (for those who like it, put the coriander in the soup when eating), a few drops of pumpkin seed oil on the soup (if necessary, paint your face with it) and garnish with roasted) pumpkin seeds.
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