Pumpkin Ginger Soup with Coconut Milk

Zutaten

• ✓1 kg Hokkaido pumpkin
• ✓1 large onion
• ✓2 pieces garlic cloves
• ✓3 cm ginger
• ✓1 liter vegetable broth
• ✓400 ml coconut milk
• ✓2 tbsp olive oil
• ✓to taste salt
• ✓to taste pepper
• ✓some (optional) coriander
• ✓1 splash (optional) lime juice

Zubereitung

1. 1

   Halve the pumpkin, remove the seeds, and cut into large cubes. Peel and finely chop the onion, garlic, and ginger.

2. 2

   Heat the olive oil in a large pot. Sauté the onions until translucent.

3. 3

   Add the garlic and ginger and sauté briefly until fragrant.

4. 4

   Add the pumpkin cubes and roast for about 5 minutes.

5. 5

   Deglaze with vegetable broth and bring everything to a boil.

6. 6

   Reduce heat, cover, and simmer for about 20-25 minutes, until the pumpkin is very soft.

7. 7

   Puree the soup with an immersion blender until creamy.

8. 8

   Stir in the coconut milk and gently reheat the soup (do not let it boil again).

9. 9

   Season with salt and pepper to taste. Serve with fresh coriander and a splash of lime juice, if desired.