Pumpkin – Ginger Soup with Coconut Cream

5 from 4 votes
Course Dinner
Cuisine European
Servings 2 people


  • Hokkaido pumpkin
  • 3 cm Piece of ginger
  • 300 ml Homemade vegetable broth
  • Coconut cream
  • Fresh parsley


  • Wash, dry and cut the pumpkin in half, core one half and cut into large cubes. Peel the piece of ginger, cut into small cubes and cook everything in the vegetable stock.
  • Then puree the mixture in a mixer (Vitamix) and place in preheated plates. Refined with the cream, decorate nicely and garnish with a little parsley ...
  • 3 .... enjoy your meal
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Written by John Myers

Professional Chef with 25 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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