HOUSE OF ASIA
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Pumpkin soup with coconut milk
Discover an easy, quick, and delicious idea for autumn pumpkin soup! Seasoned with fresh, aromatic ginger and spicy chili pepper, it's the perfect warming ingredient for cold autumn days. Using just a few ingredients and Hokkaido pumpkin, which doesn't require peeling, this pumpkin soup is quick to prepare, exceptionally aromatic, nutritious, and perfect for any time of day or year. Add House of Asia's creamy coconut milk to make it suitable for vegans as well. Pumpkin soup is a perfect dish for the whole family. Enjoy!
Ingredients
- 400 ml Coconut milk 12-14% House of Asia
- 1 kg of pumpkin, e.g. Hokkaido
- 1 tablespoon of oil
- 2 cloves of garlic, finely chopped
- 2 cm fresh ginger, peeled
- 1 small chili pepper, finely chopped, seedless
- 300 ml of water
- salt and pepper to taste
- roasted pumpkin seeds
A method of preparing
- Cut the pumpkin into pieces, remove the seeds, and peel it, depending on the type of pumpkin.
- Heat the oil in a heavy-bottomed pot, add the chopped ginger, garlic and chili and fry until the aroma is released.
- Add the pumpkin, 300 ml of water, and a teaspoon of salt and pepper.
- Cook for 20 minutes, until the pumpkin is tender. Blend.
- Add coconut milk, stir, and bring to a boil. Cook for 2-3 minutes.
Serve the soup garnished with roasted pumpkin seeds.
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