House of Asia > Recipes > Warming pumpkin soup with chili paste

Warming pumpkin soup with chili paste

60 min.

4 servings

spicy

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Try the recipe for a warming cream of pumpkin soup from the influencer Edith DyduchThis soup is perfect for cold autumn and winter days, but using frozen pumpkin, you can successfully prepare this aromatic pumpkin soup any time of year. Thanks to the use of an essential garlic, ginger, and chili paste, the soup is subtly spicy and takes on a unique character and aroma. What makes this pumpkin cream so delicious is the use of Kara coconut cream, which gives it a perfectly thick consistency. Don't wait! Prepare this quintessential autumn treat today. Get started!

Vegetables Asian over 30 minutes

Ingredients

2 tablespoons garlic, ginger and chili paste
400 ml coconut milk 20-22%
2 tablespoons lime juice
1 spoon Gaea olive oil
1 medium Hokkaido pumpkin, approx. 800 g
2 cloves of garlic, diced
1 onion, diced
2 teaspoons of turmeric
300 ml of broth
2 tablespoons chopped coriander
Salt, pepper to taste

To serve:

Garlic, ginger and chili paste
Natural yogurt
Pumpkin seeds
Fresh coriander

A method of preparing

Peel the pumpkin and cut into cubes.
Heat olive oil in a wok and sauté the pumpkin, garlic, and onion. Add the garlic, ginger, and chili paste, along with the turmeric. Sauté until the aromas release, then pour in the broth, covering the vegetables. Cook until the pumpkin is soft.
Pour coconut milk and lime juice into the broth. Stir and add a few fresh cilantro leaves. Season with salt and pepper, then blend until smooth.
Serve with a bit of natural yogurt, paste, pumpkin seeds and coriander.