Pumpkin Soup with Ginger and Coconut Milk
Prep time: 30 min
Cook time: 30 min
Servings: 4
1 - 200 gram
A delicious soup with an Asian touch.
Ingredients
800 gram hokkaido pumpkins
280 gram carrots
10 gram ginger
50 gram onion
2 tbsp olive oil
500ml beef broth
1-2/3 cup coconut milk, low fat
salt and pepper, to taste
1 tbsp soja sauce
2 tbsp lemon juice
basil, sunflower seed and cilantro for decoration.
Directions
Peel and dice the pumpkin, carrots, ginger and onion and sauté in the butter. Pour in the broth and cook until soft, about 15 - 20 minutes.
Then puree very finely, if necessary strain through a sieve. Stir in the coconut milk, season with salt, pepper, soy sauce and lemon juice and heat again. Serve garnished with coriander leaves.
A quick, slightly exotic soup, nice on the menu. I always use a Hokkaido for this soup, you don't have to peel it. In Thailand people eat pumpkin soup with small shrimps as an ingredient.