Fiery Pumpkin Soup with a Coconut Spider Web
by @NomNomCreamy Hokkaido pumpkin soup with ginger and chili, served in hollowed-out mini pumpkins. A coconut milk swirl forms a spider web, roasted pumpkin seeds provide the crunch — a spooky-beautiful Halloween dish.
Source / link: Eigene Rezeptentwicklung
Ingredients
| 1 kg | Hokkaido squash (with skin) |
| 1 Stück | onion |
| 2 Stück | garlic cloves |
| 20 g | fresh ginger |
| 1 Stück | red chili |
| 2 EL | rapeseed oil |
| 600 ml | vegetable broth |
| 400 ml | coconut milk |
| 1 TL | curry powder |
| etwas | nutmeg |
| etwas | salt |
| nach Geschmack | pepper |
| 4 EL | pumpkin seeds |
| 4 Stück | mini pumpkins for serving |
Preparation
Step by step through the recipe
- 1 1 kg Wash the Hokkaido squash, cut it in half, scoop out the seeds with a spoon and cut the flesh into roughly 2 cm cubes. Leave the skin on.
- 2 1 Stück Finely dice the onion and 2 Stück garlic cloves, finely grate 20 g ginger. Cut 1 Stück red chili lengthwise, remove the seeds and chop very finely.
- 3 2 EL Heat the rapeseed oil in a large pot over medium heat. Sweat the diced onion and garlic in it for 2–3 minutes until translucent.
- 4 Add the ginger, chili and 1 TL curry powder and fry for 1 minute until the spices are fragrant.
- 5 Add the squash cubes to the pot, pour in 600 ml vegetable broth and bring everything to a boil once. Simmer covered over low heat for 20–25 minutes until the squash is soft.
- 6 In the meantime, roast 4 EL pumpkin seeds in a dry pan over medium heat for 3–4 minutes until they are fragrant and begin to pop. Set aside.
- 7 Pour 400 ml coconut milk into the pot — reserve a small amount for the decoration. Blend the soup until silky and creamy.
- 8 Season the soup with a little nutmeg, a little salt and pepper to taste.
- 9 4 Stück Wash the mini pumpkins, cut a lid off the top and hollow out the pumpkins with a spoon. The lids and the scooped-out flesh can be cooked along and eaten too.
- 10 Fill the hot soup into the hollowed-out mini pumpkins and place the lids on at a slight angle.
- 11 Drizzle the reserved coconut milk in thin spirals onto the surface of the soup and draw a toothpick from the centre outwards through the spirals so that a spider web forms.
- 12 Finally, scatter the roasted pumpkin seeds over the soups and serve immediately.
Notes & tips
For children, use the chili mildly (only half a pod without seeds) or leave it out entirely — the heat can also be controlled at the end per portion using chili flakes. Variation: Instead of coconut milk, oat or rice milk also works, but then use less of it and finish with a splash of plant-based cream. The Hokkaido does not need to be peeled; the skin softens when blended and adds colour. The soup can be prepared well in advance and kept in the fridge for up to 2 days; gently reheat to serve. The lids of the mini pumpkins and the scooped-out flesh can be cooked along and eaten too — simply add the flesh to the pot as well.
Nutrition
estimated per serving- Calories
- 633 kcal
- Protein
- 13 g
- Fat
- 49 g
- Carbs
- 48 g
– = ingredient not in nutrition database (estimate incomplete)
