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.
1
Crush the ginger with a chef's knife.
- Ginger: 20 g
2
Also crush the garlic.
- Garlic: 3 pieces
3
Chop the onion coarsely.
- Onion: 1 piece
4
Send onion, garlic, and ginger to the heated oil in the pot.
- Onion: 1 piece
- Garlic: 3 pieces
- Ginger: 20 g
5
Add curry and stir after 3 minutes.
- Curry powder: 1 tablespoon
6
Add large chopped pumpkin and pour in water.
- Pumpkin: 850 g
7
Add coarsely chopped carrots.
- Carrot: 130 g
8
Add chili pepper.
- Chili pepper: 4 g
9
Add crushed black pepper, mix, and cook for 18 minutes.
- Cracked black pepper: to taste
10
Add salt at the end.
- Salt: to taste
11
Blend with an immersion blender until smooth.
12
Then add coconut milk to the pot.
- Coconut milk: 300 ml
13
Stir and heat for about 3-4 minutes over medium heat.
