Ginger pumpkin soup with coconut milk

6 servings

25 minutes

Ginger pumpkin soup with coconut milk is a delicate and warming dish that combines the spiciness of Eastern spices with the velvety texture of pumpkin and coconut milk. This recipe is inspired by Asian motifs, where ginger and curry add zest to the soup, while chili pepper adds a hint of heat. The pleasant sweetness of pumpkin is balanced by the depth of carrot and garlic flavors, creating a harmonious blend. This soup is perfect for the autumn-winter period when warmth and coziness are desired. It can be served as a standalone dish garnished with fresh herbs or pumpkin seeds, or complemented with pieces of crispy bread. It suits both a cozy home dinner and a festive table, impressing guests with its exotic touch and rich flavor.

Energy value per serving

• Calories: 166.4
• Proteins: 4.8g
• Fats: 8.2g
• Carbohydrates: 22.7g

Ingredients

• Pumpkin: 850 g
• Carrot: 130 g
• Garlic: 3 pc
• Coconut milk: 300 ml
• Onion: 1 pc
• Ginger: 20 g
• Curry: 1 tbsp
• Chili pepper: 4 g
• Crushed black pepper: to taste
• Salt: to taste

Cooking steps

1. Crush the ginger with a chef's knife.

   Required ingredients:

   • Ginger: 20 g

2. Also crush the garlic.

   Required ingredients:

   • Garlic: 3 pieces

3. Chop the onion coarsely.

   Required ingredients:

   • Onion: 1 piece

4. Send onion, garlic, and ginger to the heated oil in the pot.

   Required ingredients:

   • Onion: 1 piece
   • Garlic: 3 pieces
   • Ginger: 20 g

5. Add curry and stir after 3 minutes.

   Required ingredients:

   • Curry: 1 tablespoon

6. Add large chopped pumpkin and pour in water.

   Required ingredients:

   • Pumpkin: 850 g

7. Add coarsely chopped carrots.

   Required ingredients:

   • Carrot: 130 g

8. Add chili pepper.

   Required ingredients:

   • Chili pepper: 4 g

9. Add crushed black pepper, mix, and cook for 18 minutes.

   Required ingredients:

   • Crushed black pepper:  to taste

10. Add salt at the end.

    Required ingredients:

    • Salt:  to taste

11. Blend with an immersion blender until smooth.

12. Then add coconut milk to the pot.

    Required ingredients:

    • Coconut milk: 300 ml

13. Stir and heat for about 3-4 minutes over medium heat.