Pumpkin Soup with Ginger and Coconut

Name: Pumpkin Soup with Ginger and Coconut
Ingredients: 2 ¼ pounds pumpkin, peeled, seeded, and fibers removed; 2 onions, grated; 2 pinches of ground cayenne; 2 cloves garlic, crushed; 2 ½-in. fresh ginger, peeled and finely chopped; 2 cups coconut cream; salt and freshly ground black pepper; salt and freshly ground black pepper; 4 to 6 tbsp. crème fraîche or olive oil; 4 to 6 tbsp. crème fraîche or olive oil; 4 to 6 tbsp. pumpkin seeds, toasted; 1 tbsp. cumin seeds, toasted; bread sticks (optional)

Preparation info

Difficulty
Easy

Appears in

Good Soup

By Joris Bijdendijk and Samuel Levie

Published 2023

About

Ingredients

2 ¼ pounds pumpkin, peeled, seeded, and fibers removed
2 onions, grated
6 tbsp.

Soup
Vegan
Gluten-free

Method

Cut the pumpkin into small pieces. Sauté the onions in a large pan with the olive oil, cumin seeds, cayenne, garlic, and ginger. Add the pumpkin and sauté for 5 minutes without browning. Pour in the coconut cream and cook for about 30 minutes until everything is tender. If there is not enough liquid in the pan, a splash of water may be added. Blend the soup in a blender until it’s smooth or use