Pumpkin Soup Exotic

5 from 2 votes
Total Time 45 mins
Course Dinner
Cuisine European
Servings 4 people


  • 1 Hokkaido
  • 1 Large onion
  • 2 Garlic cloves
  • 1 Chilli red
  • 1 Large piece of ginger
  • 250 ml Freshly squeezed orange juice
  • 1 Ds Coconut milk
  • 1,5 l Broth
  • 2 tbsp Brown sugar
  • Herbal oil
  • Salt, pepper, chilli


  • Preparation 1: Wash, core and cut the pumpkin into pieces. Peel the garlic, onion and ginger and cut into large pieces. You shouldn't skimp on ginger and onion. That brings the appropriate flavor. Garlic to taste too.
  • Heat the oil (if it is own production) in a saucepan, sauté the onion, garlic and ginger. Add the pumpkin and sweat it too. Sprinkle with the sugar. Be careful not to turn anything brown. Top up with enough stock to cover everything well. Add the chilli pepper and let simmer.
  • If the pumpkin is soft, puree everything finely. Top up with orange juice and coconut milk, possibly with broth, until the desired consistency is achieved. Season with salt, pepper, sugar and chilli.
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Written by Ashley Wright

I am a Registered Nutritionist-Dietitian. Shortly after taking and passing the licensure examination for Nutritionist-Dietitians, I pursued a Diploma in Culinary Arts, so I am also a certified chef. I decided to supplement my license with a study in the culinary arts because I believe that it will help me harness the best of my knowledge with real-world applications that can help people. These two passions form part and parcel of my professional life, and I am excited to work with any project that involves food, nutrition, fitness, and health.

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