John Myers
White Wine Pumpkin Ginger Soup
The perfect white wine pumpkin ginger soup recipe with a picture and simple step-by-step instructions.
- 1 piece Hokkaido pumpkin
- 2,5 l Vegetable broth
- 200 ml White wine
- 4 piece Potatoes
- 2 piece Carrots
- 1 shot Oil
- 1 piece Ginger
- 1 pinch Salt
- 1 pinch Pepper
- 1 pinch Chilli (cayenne pepper)
- 500 ml Orange juice
- 200 ml Coconut milk
- Peel the pumpkin, potatoes, carrots and ginger root and cut into small pieces. Heat a large pan with oil and fry everything. Put the whole thing in a large saucepan, pour the vegetable stock and cook for 30 to 45 minutes.
- Finely puree with a hand blender. Add the can of coconut milk, orange juice and 1 glass of white wine. Season the whole thing again with pepper and salt, bring to the boil briefly and serve.
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