HOUSE OF ASIA
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Aromatic pumpkin soup with coconut milk and ginger
Are you craving a delicious, aromatic, and warming pumpkin soup? If the answer is yes, we have a unique, tasty, and quick recipe for you from Grzegorz from Yummy Yummy.pl. You'll learn how to easily prepare pumpkin soup with coconut milk, a sure-fire addition to your signature dishes. With just 10 readily available ingredients, about 40 minutes, and basic culinary skills, you can create the rich aroma of the best pumpkin soup in your kitchen. Add pumpkin seeds or croutons for a crunchy texture. Enjoy!
Ingredients
- 1 kg of regular or Hokkaido pumpkin
- 3 glasses of water
- 400 ml Coconut milk 5-7% Houe of Asia
- 1 onion
- 4 unpeeled cloves of garlic
- 4 tablespoons of oil
- 1,5 tablespoons freshly grated ginger root
- a pinch of freshly ground nutmeg
- salt
- freshly ground black pepper
to serve:
- pumpkin seeds or croutons
- House of Asia Light Soy Sauce
A method of preparing
- Preheat the oven to 230 degrees Celsius. Line a large baking tray with baking paper and grease it with oil.
- Cut the pumpkin into small pieces and cut the peeled onion into eighths.
- Spread the pumpkin, onion, and garlic cloves on a baking sheet. Drizzle with a tablespoon of oil.
- Place in a hot oven and bake for 20-25 minutes, until the vegetables begin to brown around the edges. Remove the roasted vegetables from the oven. Set aside 4 tablespoons of the pumpkin pieces. Squeeze the garlic from its skins into a bowl.
- Heat 2 tablespoons of oil in a large pot, add the ginger, and cook briefly, stirring constantly. Pour in the water, then add the roasted pumpkin, onion, and minced garlic.
- Season with nutmeg, salt, and pepper. Stir, then simmer for 5-7 minutes, until the vegetables are completely soft.
- Pour coconut milk into the soup, stir, and cook for a few minutes.
- Remove from heat, blend until smooth. Cover and set aside for a few minutes to allow the full flavor to develop.
- Pour the soup into bowls and garnish with baked pumpkin pieces.
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