in Soup Recipes

Pumpkin soup

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Ingredients for 6 servings:

  • 1 pumpkin(s) (Hokkaido)
  • 1 shallot(s)
  • 2 garlic cloves
  • 1 piece(s) ginger
  • 1 can coconut milk
  • Salt and pepper, white
  • 1 liter chicken broth
  • curry powder

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Dice the shallot and garlic and sauté in butter. Cut the Hokkaido squash into pieces and cook in the broth with the shallots, garlic, and ginger. When the squash is soft (approx. 15 minutes), puree everything with a hand blender. Add the coconut milk and season with salt, pepper, and curry powder.

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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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