John Myers
Pumpkin-ginger-coconut Soup
The perfect pumpkin-ginger-coconut soup recipe with a picture and simple step-by-step instructions.
- 1 kg Hokkaido pumpkin
- 1 Fresh onion
- 2 Garlic cloves
- 20 g Ginger
- 1 Chilli pepper
- 2 tbsp Clarified butter
- 800 ml Vegetable broth
- 400 ml Coconut milk
- 150 ml Cream
- 200 g Smoked salmon
- Salt
- First, bake the pumpkin in the oven at 160 degrees for 20 minutes until it’s nice and soft.
- Peel the vegetable onion, garlic cloves and a piece of ginger. Remove the seeds from a chilli pepper and cut everything finely.
- Cut the soft pumpkin into even pieces with the peel. Remove the seeds with a spoon and cut out the stalk on both sides. Cut the pumpkin flesh into large pieces.
- Sauté the onions, garlic, ginger and chilli in clarified butter – and then add the pumpkin pieces.
- Deglaze with vegetable stock – use more or less depending on the consistency. Then stir in coconut milk and cream.
- Cover and simmer for 15 minutes. Stirring occasionally.
- When the pumpkin is soft, puree the soup finely with the magic wand. If the soup is too thick, add more stock. Finally, season with salt.
- Serve the soup. This goes well with smoked salmon, for example.
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