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

1. 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.

2. 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.

3. Cooking pumpkin
   Add the pumpkin cubes to the pan, mix well and cook for 5 minutes.

4. 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.

5. 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.

6. Service
   Serve hot, garnished with pumpkin seeds and fresh coriander.

Enjoy your food !