Creamy Coconut Pumpkin Soup

Ingredients

• 600 g Hokkaido pumpkin flesh
• 3 shallots
• 20 g Ginger
• 1 Garlic clove
• 1 red chili pepper
• 2 tbsp Rapeseed oil
• 1 tbsp whole cane sugar
• 250 ml orange juice
• 250 ml vegetable broth
• 400 ml coconut milk
• 2 tbsp pumpkin seeds
• Salt
• Pepper
• a pinch ground cinnamon
• 0.5 tsp ground ginger

Instructions

1. 1.

   Wash the pumpkin and cut about 100 g into thin slices or shave them; dice the rest roughly. Peel the shallots, ginger, and garlic. Slice the shallots into fine rings, setting aside 1–2 tbsp for garnish. Finely chop the garlic and ginger. Wash, deseed, and slice the chili into fine rings, reserving about 1 tbsp for garnish.

2. 2.

   Heat the oil in a pot and sauté the shallots, ginger, garlic, and chili until fragrant. Add the pumpkin, sprinkle with sugar, and let it lightly caramelize. Pour in the orange juice, vegetable broth, and coconut milk; simmer gently for about 20 minutes until tender.

3. 3.

   While the soup cooks, toast the pumpkin seeds in a dry pan without oil, then allow them to cool.

4. 4.

   Puree the soup finely and add more broth if needed or reduce slightly. Season with salt, pepper, cinnamon, and ground ginger. Serve in bowls garnished with shallot rings, pumpkin strips, chili rings, and toasted pumpkin seeds.