in Soup Recipes

Pumpkin, ginger and coconut soup

updated

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Ingredients for 4 servings:

  • 1 kg pumpkin(s) (Hokkaido pumpkin)
  • 2 onions
  • 2 cloves garlic
  • 1 piece(s) ginger, about 3×3 cm
  • 1 chili pepper(s)
  • 2 tbsp clarified butter
  • 800 ml vegetable stock
  • 350 ml coconut milk
  • 200 ml cream
  • Salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

aromatic and simple

Peel the onions, garlic, and ginger, deseed the chili pepper, and finely chop everything. Halve the pumpkin, remove the seeds, and cut into approximately 2 cm pieces. Sauté the onions, garlic, and chili in clarified butter, then add the pumpkin pieces. Top up with vegetable stock. Stir in the coconut milk and cream. Cover and simmer for 15 minutes. When the pumpkin is tender, puree the soup with a hand blender. If the soup is too thick, add more stock. Finally, season with salt.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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