Creamy Pumpkin Soup
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4 months ago
@Narindra
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Information
Ingredients
- Hokkaido Pumpkin
1 piece
- Hokkaido Pumpkin
1 piece
- Onion
1 piece
- Onion
1 piece
- Garlic Clove
2 pieces
- Garlic Clove
2 pieces
- Ginger
20 grams
- Ginger
20 grams
- Water
1 liter
- Water
1 liter
- Vegetable Broth
1 tablespoon
- Vegetable Broth
1 piece
- Coconut Milk
125 grams
- Coconut Milk
125 grams
- Salt
1 piece
- Salt
1 piece
- Black Pepper
1 teaspoon
- Black Pepper
1 piece
- Pumpkin Seed Oil
10 pieces
- Pumpkin Seed Oil
10 tablespoons
- Pumpkin Seed
20 grams
- Pumpkin Seed
20 grams
Instructions
PREPARING MAIN INGREDIENTS
Wash and quarter the Hokkaido - remove the seeds with a spoon. - Then cut the pumpkin into equally sized pieces so it cooks evenly.
Preparing Other Ingredients
Peel and roughly chop the onion and garlic
Grate the ginger
Mix water and the 2 spoons of broth
COOKING AND MIXING ALL INGREDIENTS
Put the oil in a pot and heat it. Add the onion and fry until translucent.
Briefly fry the ginger and garlic with it
Then add the pumpkin.
Fry all ingredients together so that aroma develops from the onion, garlic, ginger.
When no more liquid is released, fill up with the broth mixture.
Let it cook for 30 minutes.
FINISHING AND SERVING
After 30 minutes of cooking time, take it off the heat and blend everything with an immersion blender. Let it simmer a bit longer and add coconut milk. Season with salt and pepper. Serve in a soup bowl, garnish with some pumpkin seed oil and a few pumpkin seeds, and it's ready. Enjoy!!!