John Myers
Pumpkin Cream Soup with Ginger and Coconut Milk
The perfect pumpkin cream soup with ginger and coconut milk recipe with a picture and simple step-by-step instructions.
- 1000 g Pumpkin
- 1 piece Onion
- 4 piece Paprika, red
- 1 piece Chilli fresh
- 100 g Fresh ginger
- 1 Can Coconut milk
- 1 Can Pepper from the grinder
- 1 Can Salt
- Olive oil
- 250 ml Vegetable stock
- 50 g Butter
- Peel the onion and cut into cubes. Heat olive oil in a large saucepan and fry the diced onion (do not let it darken). Cut the pumpkin without seeds (peel if necessary) into pieces and add to the glassy onion pieces. Season to taste with salt and pepper. Clean the red peppers, remove the seeds, cut into pieces and add to the pumpkin in the saucepan. Let the whole thing stew for about 10 minutes. Deglaze with the vegetable stock (can also be vegetable stock) and let simmer for about 15 minutes. Peel and grate the ginger. Remove the seeds from the chilli (if you like it very hot, with seeds), cut into small pieces. Add the chilli and ginger, the last 5 minutes of the cooking time. Puree everything with the hand blender. If you like, you can get small pieces of pumpkin and bell pepper. Fold in the butter. Remove the saucepan from the stove and add the coconut milk. Danger!! the coconut milk must not “boil”, otherwise it will not combine with the soup and lose its taste! Mix everything again and season to taste, whether salt or pepper is missing. FINISHED! Enjoy the meal :-))
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