Soup & Stew
🌍 Public
Vegan Pumpkin Coconut Soup with Ginger
by @NomNomCreamy Hokkaido soup with coconut milk and fresh ginger – warming, spicy and completely without animal products.
Source / link: Saisonküche
Ingredients
Amounts adjust automatically.
| 1 (ca. 1 kg) | Hokkaido pumpkin |
| 1 | onion |
| 2 | garlic cloves |
| 20 g | fresh ginger |
| 2 EL | coconut oil |
| 1 TL | turmeric |
| 1/2 TL | ground coriander |
| 1 Prise | nutmeg |
| 800 ml | vegetable broth |
| 400 ml | coconut milk |
| 1 EL | lime juice |
| etwas | salt |
| nach Geschmack | pepper |
| 4 EL | pumpkin seeds |
Preparation
Step by step through the recipe
- 1 Wash 1 Hokkaido pumpkin (ca. 1 kg), cut in half, scoop out the seeds with a spoon and cut the flesh together with the skin into about 2 cm cubes.
- 2 1 onion and 2 garlic cloves peel and finely dice. 20 g fresh ginger peel and finely grate.
- 3 Melt 2 EL coconut oil in a large pot over medium heat. Sauté the diced onion and the 2 garlic cloves in it for 3–4 Minuten until translucent.
- 4 Add the grated ginger, 1 TL turmeric, 1/2 TL ground coriander and 1 Prise nutmeg and fry vigorously for 1 Minute.
- 5 Add the pumpkin cubes to the pot, pour in 800 ml vegetable broth and bring everything to a boil. Let simmer over medium heat for 20–25 Minuten until the pumpkin is soft.
- 6 Stir in 400 ml coconut milk and briefly bring the soup to a boil again.
- 7 Purée the soup finely and creamily with an immersion blender. Stir in 1 EL lime juice, some salt and pepper to taste and season.
- 8 Toast 4 EL pumpkin seeds in a pan without fat over medium heat until golden brown and set aside.
- 9 Fill the soup into warmed bowls and serve sprinkled with the toasted pumpkin seeds.
Notes & tips
The Hokkaido does not need to be peeled – its skin becomes soft during cooking and can be cooked with it. Use ginger moderately so that it does not overpower the natural sweetness of the pumpkin. The soup can be prepared well and reheated the next day; stored in a closed container in the refrigerator, it keeps for 2–3 Tage.
Nutrition
estimated per serving- Calories
- 579 kcal
- Protein
- 15 g
- Fat
- 45 g
- Carbs
- 51 g
– = ingredient not in nutrition database (estimate incomplete)
