Pumpkin soup is a typical autumn soup made in thousand different ways. My favorite taste is a slightly spicy cream with ginger and coconut milk – it has a really unique flavour. It’s a magical soup as it disappears before it’s even ready ;-)
RECIPE
INGREDIENTS (4-5 servings):
- 1kg pumpkin
- 1 l vegetable broth (homemade or concentrated)
- 2 cups coconut milk
- 2 cm fresh ginger
- chilli pepper
- salt to taste
- 3-4 tbsp sugar or other sweetener
- pumpkin seeds or coconut slices (to decorate)
PREPARATION:
- Cut pumpkin into pieces and roast in the oven – approx. 40 minutes at 180 deg. C
- Boil the broth, toss in the sliced ginger and season with chilli (I used 2 dried peppers the size of a fingernail)
- Baked pumpkin put into pot, cook a while and turn off the heat.
- Blend everything and add the coconut milk. Season with salt and sweeten to taste (salt only to raise sweetness).
- Serve with roasted pumpkin seeds or coconut slices as a decoration.
