John Myers
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Creamy Pumpkin Soup
The perfect creamy pumpkin soup recipe with a picture and simple step-by-step instructions.
- 750 g Hokkaido pumpkin
- 250 g Potatoes
- 250 g Carrots
- 250 g Fresh mango
- 1 Onion
- 1 Red Chili
- 30 g Fresh ginger
- 1 El Sesame oil
- 400 ml Coconut milk
- 300 ml Vegetable broth
- Salt
- Coarse pepper
- 1 tbsp Roasted pumpkin seeds
Preparation:
- Wash the pumpkin thoroughly, cut in half … first scrape out the seeds and the soft ones ….. then cut into cubes. Peel the carrots and cut into thicker slices ….. Peel the potatoes, wash and cut into cubes … Peel the mango, first cut the pulp from the stone and then cut into cubes …. Peel the onion and cut into small cubes … Cut the chilli peppers lengthways, scrape out the seeds, wash and cut into strips …. Peel the ginger and cut into cubes.
Completion of the pumpkin soup:
- Heat the oil in a saucepan … sauté the onions, ginger and chilli until translucent. Then add the pumpkin cubes, potato cubes and carrot slices … fry a little and stir several times … pour in the vegetable stock and simmer covered for about 15 minutes … then add the mango pulp … season with salt and coarse pepper … more Cover and simmer for 5-7 minutes … Turn off the stove … Puree the soup with a hand blender … is of course too thick now: -) …. stir in the coconut milk slowly … Briefly heat the soup again …
- Arrange in deep plates or soup bowls and sprinkle with roasted pumpkin seeds … finished … Enjoy your meal
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