Co-funded by the
Erasmus+ Programme
of the European Union Co-funded by the European Union
English العربية Français
Kürbissuppe4
Spicy

Coconut Pumpkin Ginger Soup

This traditional Mediterranean recipe showcases the rich culinary heritage of the region. Using fresh, seasonal ingredients and time-honored cooking techniques, this dish brings authentic flavors to your table.

Prep Time
20 min
Cook Time
15 - 20 min
Servings
1
Difficulty
Hard

Ingredients

COCONUT PUMPKIN GINGER SOUP

  • 800 g Hokkaido pumpkin (No need to peel.)
  • 200 g Carrots
  • 1 piece Ginger (Approx. 5 cm long)
  • 1 Onion
  • 3 tbsp Olive oil (For sautéing.)
  • 1 liter Vegetable broth
  • 500 ml Coconut milk
  • To taste Salt and pepper (For seasoning.)
  • To taste Paprika powder (For seasoning.)
  • 1 tbsp Pumpkin seed oil and pumpkin seeds (For garnish.)
  • 1 Organic lemon (Juice and zest for seasoning)

Instructions

1

Peel and dice the pumpkin, carrots, ginger and onion and sauté in the oil

2

Pour in the broth and cook until soft, about 15 - 20 minutes. Then puree very finely, if necessary strain through a sieve.

3

Stir in the coconut milk, season with salt, pepper, paprika and lemon juice and zest and heat again. Serve garnished with pumpkin seeds and/or croutons.

Kürbissuppe2
Portrait image of Frank Nigelson

Recipe by

Frank Nigelson

27 Feb 2024