Pumpkin Soup with Coconut Milk
Ingredients
- 1 Hokkaido squash, approx. 800 g
- 700 ml chicken broth, strong
- 1 tbsp curry powder
- 200 ml coconut milk
- 1 slice ginger
- 1 tsp salt
optional
- 2 tbsp pumpkin seeds
- 4 tsp pumpkin seed oil
- 50 ml coconut milk
- 1 slice ginger
Nutrition per serving, approx.: 295 kcal8 g protein29 g carbs19 g fat6 g fiber
Estimates, calculated from the ingredients.
Equipment
- immersion blender
- milk frother optional
Instructions
- Clean 1 Hokkaido squash, remove the seeds and cut it, skin on, into pieces about 1 cm in size.
- Bring the squash pieces to a boil with 700 ml chicken broth and simmer for about 20 minutes until soft.
- In the meantime, toast 2 tbsp pumpkin seeds in a hot pan until they pop.
- Take the soft squash off the stove and puree it finely together with the broth using an immersion blender.
- Add 1 tbsp curry powder and 200 ml coconut milk and blend again with the immersion blender until frothy.
- If you like, you can briefly heat the soup again.
- Put 1 slice ginger in the pumpkin soup and let it steep for 3 minutes. Then take it out again.
- Pour 50 ml coconut milk into a tall cup and add 1 slice ginger and a little salt.
- Season the soup to taste with salt and, if needed, curry.
- Take the ginger out of the cup again and froth the coconut milk, ideally with a milk frother (Anzeige).
- To serve, pour the soup into a deep plate. Top with the frothed ginger coconut milk, 4 tsp pumpkin seed oil and a few toasted pumpkin seeds and serve.
Tips
- If you like, you can also peel the Hokkaido squash. But it isn’t necessary.
- The fresh pumpkin seeds are far too good to throw away. It’s best to roughly remove the flesh and first soak them overnight in salt water. This makes it easier for the remaining bits of squash to come off the seeds.
The next day, clean the seeds and spread them out on a baking sheet (lined with parchment paper). Preheat the oven to 200 °C (400 °F), conventional oven (top and bottom heat), and roast the pumpkin seeds for 20 – 30 minutes. Turn them once with a spatula halfway through.
If you want to make the pumpkin seeds as a snack, you can toss them beforehand in a little olive oil and, for example, a spice mix of salt, cinnamon, chili and paprika. - A little grated lime zest adds another special flavor.
- With vegetable broth instead of chicken broth, the soup becomes vegetarian.
- Storage: The pumpkin soup keeps for 2 to 3 days in the fridge and can be frozen in portions for about 3 months.
Find more kitchen tips from A to Z in our Kitchen A–Z.
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Frequently Asked Questions about Pumpkin Soup with Coconut Milk
Do I need to peel the Hokkaido squash?
No, Hokkaido skin softens as it cooks. You can peel it if you like, but it isn’t necessary.
How do I make the pumpkin soup vegetarian?
Simply use vegetable broth instead of chicken broth. Since all the other ingredients are plant-based, the soup is then even vegan.
What can I do with the fresh pumpkin seeds?
Soak the seeds overnight in salted water and clean them the next day. Then roast them at 200 °C (390 °F) conventional heat for about 20 to 30 minutes. Read more about roasting pumpkin seeds.
How long does pumpkin soup with coconut milk keep in the fridge?
Well covered, the soup keeps for 2 to 3 days in the fridge. Let it cool first, then put it in a lidded pot or container. Reheat it gently and stir well.
Can I freeze pumpkin soup with coconut milk?
Yes, this soup freezes beautifully. Divide it into portions in airtight containers and freeze for up to 3 months. Thaw it overnight in the fridge. If the coconut milk separates a little, just stir the soup well while reheating.
