Pumpkin Soup

Warm up with a comforting bowl of velvety pumpkin soup, infused with fragrant ginger and creamy coconut milk. Ideal for cozy weeknight dinners or as a festive starter for special occasions.

• 1 kg pumpkin, peeled and chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable stock
• 1 teaspoon ground ginger
• 1 cup coconut milk
• to taste grams salt and pepper
• 2 tablespoons olive oil

Method

1. 1

   Heat olive oil in a large pot over medium heat.

2. 2

   Add the diced onion and minced garlic, sauté until softened, about 5 minutes.

3. 3

   Stir in the chopped pumpkin and ground ginger, cooking for another 5 minutes.

4. 4

   Pour in the vegetable stock and bring to a boil. Reduce heat and let simmer until the pumpkin is tender, about 20 minutes.

5. 5

   Once the pumpkin is soft, use an immersion blender to puree the soup until smooth.

6. 6

   Stir in the coconut milk, and season with salt and pepper to taste. Heat through for another 5 minutes.

7. 7

   Serve hot, garnished with a drizzle of coconut milk or a sprinkle of fresh herbs if desired.