Creamy Pumpkin Soup

Name: Creamy Pumpkin Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 1 Hokkaido Pumpkin; 2 Carrots; 2 cloves Garlic; 1 Onion; 1 liter Water; 20 grams Ginger; 125 grams Coconut Milk; 1 tablespoon Vegetable Broth; 10 tablespoons Pumpkin Seed Oil; 1 teaspoon Black Pepper; 1 teaspoon Salt; 20 grams Pumpkin Seed; 2 tablespoons frying oil

1 hrs 0 min·102 ViewsTranslated

Narindra

63 Recipes

Pure autumn on your plate – creamy pumpkin flavor, subtly refined, for delightful feel-good moments. Warming and fresh at the same time. It combines the creaminess of coconut milk with the lively spiciness of ginger into a harmonious whole.

Allergens

Vegan

Vegetarian

Pescatarian

Halal

Lactose-Free

Gluten-Free

2,282kcal

10 Portions · 2,250 g

Protein

27 g

Carbohydrates

71 g

Fat

205 g

Fiber

24 g

German Food Composition Database (BLS) – the German national nutrient database.
Swiss Food Composition Database – for ingredients the BLS does not cover.
AI matching – every ingredient is matched to the closest database entry.

All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.

Hokkaido Pumpkin1
Carrots2
Garlic2 cloves
Onion1
Water1 liter
Ginger20 grams
Coconut Milk125 grams
Vegetable Broth1 tablespoon
Pumpkin Seed Oil10 tablespoons
Black Pepper1 teaspoon
Salt1 teaspoon
Pumpkin Seed20 grams
frying oil2 tablespoons

PREPARATION

1
Thoroughly wash, deseed, and cut pumpkin and carrots into coarse cubes.
2
Peel onion, garlic, and ginger, then finely chop. Grate the ginger.
3
Grate garlic and ginger.
4
Prepare vegetable broth and open the coconut milk.

PREPARATION

5
Heat some oil in a large pot. Sauté onion and garlic until translucent over medium heat.
6
Add pumpkin and carrots and roast for 2–3 minutes.
3 min
7
Deglaze with vegetable broth. Bring everything to a boil and simmer over medium heat for about 20 minutes until the vegetables are soft.
20 min
8
Finely blend the soup (with an immersion blender or in a stand mixer).
9
Add the grated ginger.
10
Refine with coconut milk.
11
Finally, season with salt and pepper.
12
To serve, pour into deep plates or bowls. Garnish with fresh herbs and roasted pumpkin seeds as desired and enjoy.
13
Enjoy your meal!!!

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