John Myers
Pumpkin, Carrot and Ginger Soup
The perfect pumpkin, carrot and ginger soup recipe with a picture and simple step-by-step instructions.
- 1 piece Hokkaido or butternut squash
- 4 piece Carrots
- 30 g Fresh ginger
- 1 l Vegetable broth
- Oil or butter
- Vermouth Noilly Prat
- Curry powder
- Chili powder, e.g. Espelette pepper
- Coconut milk
- Juice of half a lemon
- Salt pepper
- Pumpkin seed oil for serving
- Peel the pumpkin (Hokkaido does not need to be peeled) and cut into large pieces. Clean the carrots and cut into pieces. Peel the ginger and cut into slices.
- Let the oil or butter get warm in a saucepan and sweat the pumpkin and carrots in it until they have turned slightly color. Add the ginger and let it steep for a few minutes. Deglaze optionally with Noilly Prat.
- Pour in the broth and simmer over medium heat for about 20 minutes.
- When the pumpkin is done, use a magic wand to puree the entire contents of the pot. If necessary, correct the consistency with a little hot water. There must be no baby food 🙂
- Now season with salt, pepper and plenty of curry. The curry should come through well but not dominate the taste. Round it off with a generous dash of coconut milk. Put the finishing touches with lemon juice and chili powder.
- Add a drop of pumpkin seed oil to the soup to serve as a server
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