This engaging and flavorful dish hails from Germany, where pumpkin soup is a staple during the autumn season. The version we're making today adds a twist with Ingwer (Ginger) and Kokosmilch (Coconut Milk), giving it an exciting Asian fusion touch that's simply irresistible. Rich, warm, and creamy, this dish is sure to be a favorite in your home, as it is in many homes across Germany and beyond.
Ingredients:
- 1 kg Pumpkin (Hokkaido recommended)
- 1 Onion (large)
- 2 cloves Garlic
- 2 cm piece of Ginger
- 400 ml Coconut Milk
- 750 ml Vegetable Broth
- 1 tablespoon Olive Oil
- Salt and Pepper to taste
- 1 handful Fresh Coriander (for garnish)
- 1 teaspoon Pumpkin Seeds (for garnish)
Preparation:
- Prepare the Base: Start by cutting the pumpkin into cubes and finely chopping the onion, garlic, and ginger. In a large pot, heat the olive oil and sauté the onion until it becomes translucent. Next, add the pumpkin, garlic, and ginger to the pot and sauté for a few minutes until the pumpkin starts to soften. Add the vegetable broth, cover the pot, and let it simmer for about 20 minutes until the pumpkin is fully soft. Using a blender or immersion blender, blend the soup until it is smooth.
- Add Coconut Milk and Serve: Stir in the coconut milk, and season your soup with salt and pepper according to your taste. Bring the soup back to a gentle simmer for another 5 minutes. Ladle the soup into bowls, garnish with fresh coriander and sprinkle with pumpkin seeds right before serving.
Tip:
For a spicier kick, add a small chopped chili or a dash of cayenne pepper to the pot along with the pumpkin. This addition brings a delightful contrast to the sweet pumpkin and creamy coconut milk. Also, this soup pairs brilliantly with a slice of rustic bread or a cheese toastie.
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