Thoroughly wash, deseed, and cut pumpkin and carrots into coarse cubes.
Peel onion, garlic, and ginger, then finely chop. Grate the ginger.
Grate garlic and ginger.
Prepare vegetable broth and open the coconut milk.
Creamy Pumpkin Soup
Narindra
63 Recipes
None
Easy
1 hrs 0 min
Spiciness
None
Difficulty
Easy
Time
1 hrs 0 min
Preparation
15 min
Cooking
45 min
63 Views
1 year ago
Translated
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.
None
Easy
1 hrs 0 min
Spiciness
None
Difficulty
Easy
Time
1 hrs 0 min
Preparation
15 min
Cooking
45 min
Allergens
Vegan
Vegetarian
Pescatarian
Halal
Lactose-Free
Gluten-Free
- Hokkaido Pumpkin
1
- Carrots
2
- Garlic
2 cloves
- Onion
1
- Water
1 liter
- Ginger
20 grams
- Coconut Milk
125 grams
- Vegetable Broth
1 tablespoon
- Pumpkin Seed Oil
10 tablespoons
- Black Pepper
1 teaspoon
- Salt
1 teaspoon
- Pumpkin Seed
20 grams
- frying oil
2 tablespoons
Heat some oil in a large pot. Sauté onion and garlic until translucent over medium heat.
Add pumpkin and carrots and roast for 2–3 minutes.
Deglaze with vegetable broth. Bring everything to a boil and simmer over medium heat for about 20 minutes until the vegetables are soft.
Finely blend the soup (with an immersion blender or in a stand mixer).
Add the grated ginger.
Refine with coconut milk.
Finally, season with salt and pepper.
To serve, pour into deep plates or bowls. Garnish with fresh herbs and roasted pumpkin seeds as desired and enjoy.
Enjoy your meal!!!
Narindra
63 Recipes
None
Easy
1 hrs 0 min
Spiciness
None
Difficulty
Easy
Time
1 hrs 0 min
Preparation
15 min
Cooking
45 min
Allergens
Vegan
Vegetarian
Pescatarian
Halal
Lactose-Free
Gluten-Free
- Hokkaido Pumpkin
1
- Carrots
2
- Garlic
2 cloves
- Onion
1
- Water
1 liter
- Ginger
20 grams
- Coconut Milk
125 grams
- Vegetable Broth
1 tablespoon
- Pumpkin Seed Oil
10 tablespoons
- Black Pepper
1 teaspoon
- Salt
1 teaspoon
- Pumpkin Seed
20 grams
- frying oil
2 tablespoons
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