John Myers
Pumpkin Soup with Carrots, Ginger and Coconut Milk
The perfect pumpkin soup with carrots, ginger and coconut milk recipe with a picture and simple step-by-step instructions.
- 800 g Hokkaido pumpkin meat
- 2 size Carrots
- 2 medium sized Potatoes
- 2 size Onions
- Pickled or fresh ginger
- 1 piece Vanilla pod
- 400 ml Vegetable stock
- 500 ml Carrot juice
- 400 ml Coconut milk
- 0,5 Fresh lime
- Salt, soy sauce
- Clean and divide the pumpkin and remove the stones. Then cut into large pieces. Peel and roughly cut the onion, carrots, potatoes and ginger.
- Put the butter in a saucepan and sweat the onion in it. Add pumpkin, carrots and potatoes and sauté briefly. Pour in the carrot juice and vegetable stock. Add the ginger and cut and scrape out the vanilla pod. Add the vanilla pulp and the pod to the soup and cook for about 30 minutes.
- Then take the pod out of the soup and use the hand blender to chop everything up. Finally add the coconut milk and season with salt, lime and soy sauce.
- Fresh bread tastes great with it! Good Appetite!
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