Important for pumpkin cream soup with ginger
Cut pumpkin pieces of the same size and dose lemon juice only after pureing, so that sweetness, heat and acidity remain balanced.
Autumn Recipe
Pumpkin cream soup with ginger
Hokkaido, onion and ginger are roasted, softly cooked in vegetable broth and finely puree with coconut milk. Cut pumpkin pieces of the same size and dose lemon juice only after pureing, so that sweetness, heat 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 of the same size and dose lemon juice only after pureing, so that sweetness, heat and acidity remain balanced. Hokkaido, onion and ginger are roasted, softly cooked in vegetable broth and finely puree 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
Hokkaido, onion and ginger are roasted, softly cooked in vegetable broth and finely puree with coconut milk. Cut pumpkin pieces of the same size and dose lemon juice only after pureing, so that sweetness, heat and acidity are balanced.
Ingredients
4 servings
Method
-
1
Prepare ingredients
Peel the hokkaido and cut into cubes of the same size, dice the onion and finely rub the ginger. Heat the vegetable stock and roast the pumpkin seeds golden brown without fat.
-
2
Prepare
Hokkaido, onion and ginger are roasted, softly cooked in vegetable broth and finely puree with coconut milk.
-
3
Check for doneness
Cut pumpkin pieces of the same size and dose lemon juice only after pureing, so that sweetness, heat and acidity remain balanced.
-
4
Serving
Finely puree the soup, add coconut milk and balance with lemon juice and salt. Toasted pumpkin seeds first on the plates so that 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 oat cream replaces coconut milk.
Nutrition per serving
310kcal
34.0 gCarbohydrates
7.0 gProtein
16.0 gFat
Values are estimates per serving 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 Hokkaido pumpkin, prepare onion and prepare ginger separately. Start the main cooking process for pumpkin cream soup with ginger only afterwards.
Cut pumpkin pieces of the same size and dose lemon juice only after pureing, so that sweetness, heat and acidity remain balanced.
Cool off pumpkin cream soup with ginger quickly. Note when reheating: Cut pumpkin pieces of the same size and dose lemon juice only after pureing, so that sweetness, heat and acidity remain balanced. Only heat up once.
Carrot complements the pumpkin, cream or oat cream replaces coconut milk.
Keep cooking