John Myers
Hokkaido Soup with Ginger and Coconut Milk
The perfect hokkaido soup with ginger and coconut milk recipe with a picture and simple step-by-step instructions.
- 800 g Hokkaido pumpkin
- 1 bunch Spring onions
- 1 tbsp Butter
- 1 l Vegetable broth
- 1 pinch Salt
- 1 pinch White milled pepper
- 1 pinch Freshly grated nutmeg
- 0,5 tsp Cinnamon powder
- 2 piece Garlic cloves
- 150 g Creme fraiche Cheese
- 400 ml Coconut milk
- 1 piece Fresh ginger
- Core, peel and finely chop the pumpkin. Peel and roughly chop the spring onions.
- Melt the butter in a saucepan, fry the spring onions in it until translucent. Add the pumpkin meat and ginger and cook for about 1 minute.
- Pour in the broth, season everything with salt, pepper, nutmeg and cinnamon. Peel and squeeze the garlic. Cover the soup and simmer over low heat for about 20 minutes.
- Then puree with the hand blender, stir in the crème fraîche and coconut milk. Then bring to the boil again and season to taste. Garnish the soup with a dollop of crème fraîche.
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