Aromatic Pumpkin Soup

In golden October the choice of vegetables is huge and seduces with all kinds of colours and shapes. From pumpkin, turnip, parsnip and Co. delicious autumn dishes can be prepared. Like this creamy pumpkin soup - it tastes deliciously aromatic and is cooked in no time.


Serves 6

For the Soup:
1 Hokkaido pumpkin (about 1.2 kg)
2 large onions
1 large piece of ginger (about 25 g)
2 potatoes
80 ml white wine
about 700 ml vegetable stock
200 ml coconut milk (creamy)
freshly ground black pepper
1 tbsp canola oil
when desired: chilli flakes

The Hokkaido does not have to be peeled


Step One:

Cut the pumpkin in half, remove the seeds with a tablespoon and cut the flesh into walnut-sized pieces. Peel and wash the onion and cut into coarse cubes. Peel the ginger, cut into coarse pieces and add to the onions. Peel and wash the potatoes and chop into pieces. Measure white wine and set aside. Measure the stock and set aside. Measure and set aside coconut milk. Provide salt, pepper and sugar. Provide the oil.


Step Two:

Place a large saucepan on the cooking zone and add the oil. Heat and fry the pumpkin pieces for 5 minutes. Add onion cubes and ginger and sauté for 4 minutes. Stir occasionally. Deglaze with white wine and boil over high heat for about 3 minutes (reduce). Add the vegetable stock and stir in the potatoes. Season with salt, pepper and sugar. Put the lid on and bring the soup to the boil. Reduce the heat and simmer the soup for 20 minutes. Carefully puree with a hand blender. Stir in the coconut milk. If necessary, add more stock until the desired consistency is reached. Season the soup with salt, pepper and sugar to taste. If you love it hot, add chilli flakes.

By the way:

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