in Soup Recipes

Pumpkin soup with ginger and coconut milk

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Ingredients for 6 servings:

  • 800 g Hokkaido pumpkin(s), cleaned and weighed
  • 600 g carrot(s), peeled and weighed
  • 1 piece(s) ginger, approx. 5 cm long
  • 1 onion(s)
  • 2 tbsp butter
  • 1 liter vegetable broth
  • 500 ml coconut milk
  • salt and pepper
  • Soy sauce
  • 1 lemon(s), juice
  • Coriander leaves for garnishing

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Peel and dice the pumpkin, carrots, ginger, and onion, and sauté in butter. Pour in the broth and simmer for about 15-20 minutes until soft. Then puree very finely, straining if necessary. Stir in the coconut milk, season with salt, pepper, soy sauce, and lemon juice, and heat through again. Serve garnished with coriander leaves. A quick, slightly exotic soup, a great addition to any menu. I always use a Hokkaido pumpkin for this soup; you don’t need to peel it. In Thailand, pumpkin soup is served with small shrimp.

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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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