Creamy Pumpkin Soup with Coconut and Ginger
Velvety Hokkaido soup with coconut milk, ginger, and toasted pumpkin seeds, soul food for cold days.
- Preparation
- 15 min
- Cook/bake time
- 25 min
- Total
- 40 min
- Difficulty
- Easy
- Calories
Velvety Hokkaido soup with coconut milk, ginger, and toasted pumpkin seeds, soul food for cold days. The Hokkaido does not need to be peeled, which means the soup is on the table in 40 minutes and gets its beautiful, bright orange color.
Step-by-step instructions
- 1
Prepare the pumpkin
Wash the Hokkaido thoroughly and halve it, then scrape out the seeds with a spoon. Because the skin softens during cooking, you can simply leave it on, which saves you work and gives the soup its beautiful color later. Cut the flesh into coarse cubes. Peel the onion, garlic, and ginger and dice them finely so they release their flavor evenly.
- 2
Sauté
Heat the olive oil in a large pot and sauté the onion over medium heat until translucent, without letting it brown. Now add the garlic, ginger, and curry powder and toast briefly until the whole kitchen smells wonderful. This takes just a good minute, because curry burns quickly and then becomes bitter.
- 3
Simmer
Add the pumpkin cubes to the pot and pour in the vegetable broth until everything is just covered. Cover the pot and let the soup simmer gently for about 20 minutes. The pumpkin is perfectly done when it can be mashed effortlessly with a fork.
- 4
Purée
Pour in the coconut milk, but hold back a small splash for the topping. Now purée the soup with an immersion blender until it is really velvety and without lumps. Season it generously with salt, pepper, and a pinch of freshly grated nutmeg, which rounds off the whole flavor.
- 5
Serve
Toast the pumpkin seeds in a dry pan until they are fragrant and pop slightly, which takes only 2 to 3 minutes. Ladle the soup into deep bowls, create a pretty swirl with the reserved coconut milk, and scatter the seeds on top. Finally, add a few drops of pumpkin seed oil on top, and your soul food is ready.
