Creamy Pumpkin-Ginger Soup with Coconut Note
Soup
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Cook Time
50 min
Servings
6
Difficulty
Easy
Prep Time
30 Min
Description
This pumpkin-ginger soup with coconut milk is an absolute highlight in autumn! I always like to make it because it is so easy and quick to prepare. The Hokkaido pumpkin gives the soup a wonderfully creamy consistency and the coconut milk provides an exotic note. The ginger gives the whole thing a fresh kick. Perfect as a starter or light main course on cold days. If you like, you can add some chili for more spiciness. A dash of soy sauce rounds off the taste. Try it out, you will be thrilled!
Ingredients (11 ingredients)
-
800 g Hokkaido pumpkin, cleaned and weighed
-
600 g Carrots, peeled and weighed
-
5 cm Ginger
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1 piece Onions
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2 tbsp Butter
-
1 l Vegetable broth
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500 ml Coconut milk
-
Salt
-
Pepper
-
Soy sauce
-
1 piece Lemons, juice of it
Preparation (5 steps)
Prepare vegetables
Peel the pumpkin, carrots, ginger and onion and cut into cubes.
Sauté vegetables
Put butter in the mixing bowl and melt for 2 min./120°C/speed 1. Add the diced vegetables and sauté for 5 min./120°C/speed 1.
Cook soup
Add vegetable broth to the mixing bowl and cook for 15 min./100°C/speed 1.
Puree soup
Puree the soup for 45 sec./speed 10. Strain through a sieve if necessary.
Refine and season soup
Add coconut milk, salt, pepper, soy sauce and lemon juice and heat for 3 min./80°C/speed 1. Serve garnished with coriander leaves.
Finished cooking? Great! 🎉
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Created by
Anna Lange
4
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Allergens
- Soybeans
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