Pumpkin cream soup with carrots and ginger | Creamy and warming
Under an hour
Kifli Kukták
Preparation method
Ingredients overview
- 800 g Pumpkin
- 150 g Carrot
- 600 ml Vegetable broth
- 300 ml Water
- 45 ml Olive oil
- 14 g Garlic
- 15 g Ginger
- 150 ml Coconut milk
- 1 tbsp Fresh coriander
- 1 pinch Salt
- 1 pinch Black pepper
- 1 handful Cashew
Peel and slice the carrots. Clean, peel, and dice the pumpkin, then divide it into two portions (approx. 500 g and 200 g). Slice the garlic and grate the ginger finely. In a pot, heat 2 tablespoons of olive oil, add all the carrots and the larger portion of pumpkin (500 g), then sauté over medium heat for 7 minutes. Then add the garlic and ginger, and sauté for another 3 minutes. Pour in the broth and coconut milk, cover, and cook for 15–20 minutes until the pumpkin softens.
Meanwhile, in another pot, sauté the remaining 200 g of pumpkin in 1 tablespoon of olive oil. Sauté over medium heat for 3 minutes, then pour in 300 ml of water, cover, and cook for 10 minutes until softened.
Purée the pumpkin cooked with coconut milk until smooth using an immersion blender. Season with salt and pepper, stir in the separately cooked pumpkin cubes, sprinkle with chopped coriander, and serve. Garnish the top with cashews.
Chef's tip
You can lightly toast the cashews in a dry pan before serving to enhance their flavor.
90 min
Under an hour
