Pumpkin cream soup with honey, ginger and coconut

4 servings

40 minutes

The recipe was shared with us by Ruslan Zakirov, chef of the restaurants Kuznya House and Kuznya Café in St. Petersburg.

Energy value per serving

• Calories: 464.8
• Proteins: 8.8g
• Fats: 30.1g
• Carbohydrates: 48.1g

Ingredients

• Pumpkin: 1 kg
• Potato: 300 g
• Onion: 200 g
• Ginger: 20 g
• Garlic: 10 g
• Coconut milk: 500 ml
• Honey: 20 g
• Olive oil: 20 ml
• Butter: 20 g
• Vegetable broth: 400 ml
• Pumpkin seeds: 10 g

Cooking steps

1. Cut the pumpkin with skin and seeds into wedges, season with olive oil, salt, pepper, thyme, and honey, mix well and bake in foil until done.

   Required ingredients:

   • Pumpkin: 1 kg
   • Olive oil: 20 ml
   • Honey: 20 g

2. Use a spoon to remove the skin and seeds from the baked pumpkin.

   Required ingredients:

   • Pumpkin: 1 kg

3. Finely chop the onion and garlic and sauté in a mixture of olive and butter. Add grated ginger, diced potatoes, and vegetable broth. Cook until the vegetables are tender.

   Required ingredients:

   • Onion: 200 g
   • Garlic: 10 g
   • Ginger: 20 g
   • Potato: 300 g
   • Vegetable broth: 400 ml
   • Olive oil: 20 ml
   • Butter: 20 g

4. Add pumpkin to the vegetables, warm slightly, and blend the mixture with a blender. Add coconut milk and season with salt to taste.

   Required ingredients:

   • Pumpkin: 1 kg
   • Coconut milk: 500 ml

5. Serve with roasted pumpkin seeds.

   Required ingredients:

   • Pumpkin seeds: 10 g