Pumpkin Soup with Hokkaido

Ingredients

• 1 Hokkaido pumpkin (800 g)
• 2 shallots
• 1 clove of garlic
• 15 g ginger
• 3 tbsp Sesame oil
• 500 ml vegetable broth
• 400 ml coconut milk (9% fat)
• Salt
• Pepper
• 1 orange
• soy sauce
• nutmeg
• 4 tbsp pumpkin seeds (60 g)
• 4 tbsp pumpkin seed oil
• 0.5 bunch parsley (optional)
• 0.5 bunch coriander (optional)

Instructions

1. 1.

   Wash, clean, halve, remove seeds from the Hokkaido pumpkin and cut it into pieces. Set aside 4 tbsp of the Hokkaido cubes. Peel and chop the shallots, garlic, and ginger. Heat 2 tbsp of oil in a large pot and sauté the pumpkin, shallots, garlic, and ginger over medium heat for 5 minutes.

2. 2.

   Pour in the broth and coconut milk and season with salt and pepper. Simmer over low to medium heat for 15-20 minutes.

3. 3.

   Meanwhile, heat the remaining oil in a pan and sauté the remaining Hokkaido cubes over medium heat for 5-7 minutes. Halve the orange and squeeze out the juice.

4. 4.

   Puree the pumpkin soup with an immersion blender and season with orange juice, soy sauce, and nutmeg.

5. 5.

   Serve the pumpkin soup with Hokkaido on four plates. Sprinkle with roasted pumpkin cubes, pumpkin seeds, and pumpkin seed oil and garnish with parsley or coriander as desired.