Important for pumpkin cream soup with ginger
Cut pumpkin pieces into equal size and only mix in the lemon juice after pureeing to ensure that the sweetness, pungency and acidity remain balanced.
Autumn Recipe
Pumpkin Cream Soup with Ginger
Roast the hokkaido, onion and ginger, boil them in vegetable stock until soft and puree them finely with coconut milk. Cut pumpkin pieces into equal pieces and add lemon juice only after pureeing to ensure that sweetness, pungency and acidity remain balanced. Carrot complements the pumpkin, cream or oat cream replaces coconut milk.
Total time
40 min
Calories
310 kcal
Servings
4 servings
Difficulty
Easy
Why this recipe works
How to make pumpkin cream soup with ginger
Cut pumpkin pieces into equal sizes and add lemon juice only after pureeing to ensure that sweetness, spiciness and acidity remain balanced. Roast the hokkaido, onion and ginger, boil them in vegetable broth until soft and puree them finely with coconut milk. Carrot complements the pumpkin, cream or oat cream replaces coconut milk.
Quick Dinners
Vegetarian Dinners
Lunch
One-Pot Recipes
Recipe
Pumpkin Cream Soup with Ginger
Roast the hokkaido, onion and ginger, boil them in vegetable stock until soft and puree them finely with coconut milk. Cut pumpkin pieces into equal pieces and add lemon juice only after pureeing to ensure that sweetness, pungency and acidity remain balanced.
Ingredients
4 servings
Method
-
1
Prepare ingredients
Core the hokkaido and cut into equal cubes, dice the onion and grate the ginger finely. Heat the vegetable stock and roast the pumpkin seeds without fat until golden brown.
-
2
Prepare
Hokkaido, onion and ginger are roasted, boiled in vegetable broth until soft and pureed with coconut milk.
-
3
Check for doneness
Cut pumpkin pieces into equal size and only mix in the lemon juice after pureeing to ensure that the sweetness, pungency and acidity remain balanced.
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4
Serve
Puree the soup finely, incorporate coconut milk and balance with lemon juice and salt. Add the roasted pumpkin seeds on the plates to ensure they remain crispy.
Kitchen know-how
Tips for Pumpkin Cream Soup with Ginger
Variations
How to adapt this recipe
Carrot complements the pumpkin, cream or oatcream replaces coconut milk.
Nutrition per serving
310kcal
34.0 gCarbohydrates
7.0 gProtein
16.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Pumpkin Cream Soup with Ginger
Weigh the Hokkaido pumpkin, prepare the onion and ginger separately, and then start the main cooking process for pumpkin cream soup with ginger.
Cut pumpkin pieces into equal size and only mix in the lemon juice after pureeing to ensure that the sweetness, pungency and acidity remain balanced.
Cool pumpkin cream soup quickly with ginger. If reheated, note: Cut pumpkin pieces of the same size and only dose lemon juice after pureeing to ensure that sweetness, pungency and acidity remain balanced. Heat the leftovers only once completely.
Carrot complements the pumpkin, cream or oatcream replaces coconut milk.
Keep cooking