Versatile and refined
Asian-inspired pumpkin and coconut soup
Pumpkin soup with an Asian-inspired twist! The coconut milk gives it an irresistible creaminess – and makes it taste quite different!
Ingredients
Serves 6:
1 kg Hokkaido pumpkin1 onion (large)
1 piece of ginger (approx. 5 cm long)
1 chilli
1 tin of coconut milk
0.5 l vegetable stock
Coconut oil
For the garnish:
Pumpkin seeds Pumpkin seed oil
Optional: Coriander leaves
Method
-
Step 1
Wash the pumpkin and remove the seeds. Chop roughly into chunks. -
Step 2
Peel and dice the onion and ginger. Remove the seeds from the chilli and chop finely. -
Step 3
Soften the pumpkin and the onion in a pan with the coconut oil over a medium heat, stirring occasionally. Add the ginger and chilli and fry for a few minutes. Pour in the stock and cook until everything is soft. -
Step 4
Add the coconut milk and purée everything.
Tip: For a smooth soup, pass it through a sieve. -
Step 5
To finish, toast a few pumpkin seeds in a pan without any oil and serve the soup garnished with the toasted seeds and pumpkin seed oil.
Jennifer Ploch
For me, this recipe is perfect for the cold autumn months. It’s quick and easy to prepare and is perfect for lunch when working from home. It’s also healthy and vegan.
My role at STAR®
I am a marketing and communications project coordinator for Mercedes-Benz after-sales in personnel leasing in the areas of market communication and retail integration.