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Pumpkin Soup
4 People
Ingredients
■ 1 medium-sized Onion
■ 2 Garlic cloves
■ 10 – 20 g fresh Ginger
■ 3 tbsp Rapeseed oil
■ 400 g Pumpkin (ideally suited is Hokkaido pumpkin, because the shell be-
comes soft when cooked and it does not need to be peeled)
■ 250 – 300 ml Coconut milk
■ 250 – 500 ml Vegetable stock
■ Juice of ½ of an Orange
■ some dry white wine
■ 1 tsp. Sugar
■ Salt, Pepper
Preparation
1) Peel the onion and chop them with the liquidiser, do the same with the garlic.
Peel and finely chop the ginger. Firstly, sauté the onion and ginger in hot oil.
After 2 minutes add the garlic and sauté this also.
2) Thoroughly clean the pumpkin under warm water with a vegetable brush,
then cut it into 2 – 3 cm cubes. (If a pumpkin other than Hokkaido pumpkin is
being used, it must be peeled in addition). Add the diced pumpkin to the
onions and ginger and sauté them also. Fill with half the amount of coconut
milk and sufficient vegetable broth to cover the pumpkin well. Cook for ap-
prox. 20 – 25 minutes with the lid on until soft. Mix everything with a hand
blender 5 until smooth. Thereby, add additional coconut milk until the soup
has the correct soft and creamy consistency.
3) Season the soup with orange juice, white wine, sugar, salt and pepper so
that it has both a sweet and a balanced sour-salty note in addition to the
sharp flavour.
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