Creamy Pumpkin Soup with Ginger and Coconut
Introduction
This pumpkin velouté is a comforting dish, ideal for autumn evenings. Its sweetness is enhanced by ginger and coconut, offering an explosion of flavours.
Ingredients
- 1 pumpkin (about 1 kg)
- 1 onion
- 2 cloves of garlic
- 1 piece of fresh ginger (2 cm)
- 400 ml coconut milk
- 500 ml vegetable stock
- 2 tablespoons olive oil
- Salt and pepper to taste
- Pumpkin seeds and fresh coriander for garnish
Instructions
Preparation of ingredients
Cut the pumpkin in half, remove the seeds and peel it. Cut it into cubes. Chop the onion and garlic cloves, then grate the ginger.Brown the vegetables
In a large saucepan, heat olive oil over medium heat. Add onion and sauté until translucent. Add garlic and ginger, sauté for 1 minute.Cooking pumpkin
Add the pumpkin cubes to the pan, mix well and cook for 5 minutes.Adding liquids
Pour in the vegetable stock and coconut milk. Bring to a boil, then reduce the heat and simmer for about 20 minutes, until the pumpkin is tender.Mixing
Use an immersion blender to puree the velouté until smooth. Adjust the consistency with a little water if necessary. Salt and pepper to taste.Service
Serve hot, garnished with pumpkin seeds and fresh coriander.