Ginger Pumpkin Soup

⏱ 40 min · 🍽 4 Portionen · 🧂 8 Zutaten

Zutaten

  • 1 kg Hokkaido pumpkin
  • 1 piece onion
  • 30 g fresh ginger
  • 2 cloves garlic
  • 700 ml vegetable stock
  • 200 ml coconut milk
  • 30 ml olive oil
  • 40 g pumpkin seeds

Zubereitung

  1. Wash the Hokkaido, scoop out the seeds and cut it, skin on, into rough chunks. Finely chop the onion, ginger and garlic.
  2. Soften the onion, ginger and garlic in the olive oil, add the pumpkin and toast briefly. Pour in the stock and simmer until the pumpkin is tender.
  3. Blend the soup until smooth, stir in the coconut milk and season with salt and pepper, loosening with a little more stock if needed.
  4. Toast the pumpkin seeds in a dry pan until golden and serve the soup scattered with the seeds and a swirl of coconut milk.
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Ginger Pumpkin Soup
📖 Culinse
soupveganautumn

Ginger Pumpkin Soup

A silky Hokkaido pumpkin soup with fresh ginger and coconut milk, warming, gently spiced and fully vegan. Toasted pumpkin seeds add a crunchy finish..

⏱

Kochzeit

40 min

🍽

Portionen

4

🧂

Zutaten

8

Original ansehen ↗

Nährwerte

pro Portion

240 kcal

Kalorien

5 g

Eiweiß

14 g

Fett

24 g

Kohlenhydrate

Zutaten

Für 4 Portionen

Geschätzte Kosten~2,20 € · ~0,55 €/Portion
  • 🛒

Zubereitung

  1. 1

    Wash the Hokkaido, scoop out the seeds and cut it, skin on, into rough chunks. Finely chop the onion, ginger and garlic.

  2. 2

    Soften the onion, ginger and garlic in the olive oil, add the pumpkin and toast briefly. Pour in the stock and simmer until the pumpkin is tender.

  3. 3

    Blend the soup until smooth, stir in the coconut milk and season with salt and pepper, loosening with a little more stock if needed.

  4. 4

    Toast the pumpkin seeds in a dry pan until golden and serve the soup scattered with the seeds and a swirl of coconut milk.