This pumpkin soup with coconut milk and ginger is really something for autumn, but it is also perfect on autumnal winter days. It warms the cockles of your heart. You can easily prepare the soup as an appetizer. But of course, the pumpkin soup also serves as a main dish, if it should not be so much. With a tasty baguette you will be quite full even with this course.
My soup is refined with ginger and coconut milk. If you don’t like this so much, you can just leave it out. Then simply replace the coconut milk with a little more cream. If you love it spicy, this is also not a problem. Season the pumpkin soup simply with some chili flakes. And already there’s a bit more bang behind it.
Enjoy it!
Pumpkin soup
Prep time: 15 min
Cook time: 25 min
Serves: 4
Pumpkin soup with crème fraîche and cress
- Prep time: 15 min
- Cook time: 25 min
- Total: 40 min
- 4
The pumpkin soup with crème fraîche and cress is refined with a little ginger and coconut milk and thus becomes an absolute highlight.
Ingredients
- 1/2 hokkaido pumpkin
- approx. 750 ml (25,3 fl.oz.) vegetable broth
- 1 onion
- 1 clove garlic
- 150 ml (5 fl.oz.) coconut milk
- 2 tbsp olive oil
- 2 tsp lemon juice
- some ginger, grated
- 2 tbsp crème fraîche, or sour cream
- cress, for garnishing
- salt and pepper, for seasoning
Instructions
Wash the pumpkin well and then cut into slightly larger cubes.
Finely dice the onions and garlic.Heat a saucepan, sauté onions and garlic in olive oil until translucent.
Add pumpkin pieces and sauté over high heat for about 3 minutes.Deglaze with vegetable stock. The pieces of pumpkin must be at least completely covered by the broth. Tip: Not too much broth, otherwise it will be too thin. Afterwards you can always add some broth.
Simmer with the lid on for about 15 – 20 minutes until the pumpkin is soft.Add coconut milk and cream. Grate a little ginger and add to it.
Puree the soup with a blender and season with salt, pepper and lemon juice.
If the soup is now too thick, simply stir in a little more broth, cream or coconut milk, depending on your taste.Serve soup in deep plates, add a dollop of crème fraîche to the soup and garnish with some cress as a topping.
Tips
If you don’t like coconut milk, you can simply replace the coconut milk with cream. Ginger is not everyone’s cup of tea either. You can then simply leave out the ginger.