Pumpkin Soup with Ginger
A velvety pumpkin soup with ginger, coconut milk and mild curry notes. Makes one generous bowl.
Ingredients
- 250 g Hokkaido pumpkin
- 50 g onion
- 10 g ginger
- 200 ml vegetable stock
- 50 ml coconut milk
- 1 tsp rapeseed oil
- 1/2 tsp curry powder
- Salt and pepper, to taste
Nutrition
| per 100 g | per serving | |
|---|---|---|
| Calories | 41.7 kcal | 231 kcal |
| Protein | 0.8 g | 4 g |
| Carbs | 4.2 g | 23 g |
| Sugars | 2 g | 11 g |
| Fiber | 0.4 g | 2 g |
| Fat | 2.7 g | 15 g |
Instructions
- 1
Cut the vegetables
Deseed the pumpkin and cut it into roughly 2 cm pieces. Finely dice the onion and ginger.
- 2
Soften the aromatics
Heat the oil in a saucepan over medium. Soften the onion for 3 minutes, then cook the ginger and curry powder for 30 seconds.
- 3
Cook the pumpkin
Add the pumpkin and stock, bring to the boil and simmer covered for 15–18 minutes until the pumpkin is soft.
- 4
Blend the soup
Add the coconut milk and blend until smooth. If the soup is too thick, add water a tablespoon at a time.
- 5
Season
Reheat, season with salt and pepper and avoid boiling it vigorously.
Tip
Hokkaido pumpkin does not need peeling; remove the tough skin when using other varieties.
Nutritional values are estimates. Recipes are inspiration, not medical or dietary advice — always adjust to your own needs and consult a healthcare professional for personal dietary guidance.
