Velvety Hokkaido Pumpkin Soup
Elevate your taste buds with this velvety Hokkaido pumpkin soup, a harmonious blend of roasted pumpkin, coconut milk, and aromatic spices. This warm and comforting soup is perfect for any occasion, delivering a rich and satisfying flavor experience.
Ingredients
Ingredients for Velvety Hokkaido Pumpkin Soup | |
|---|---|
| 2 | small Hokkaido pumpkins, seeds removed and quartered |
| 400 | milliliters coconut milk |
| 600 | milliliters vegetable stock |
| 2 | potatoes, peeled and diced |
| 1 | onion, peeled and finely chopped |
| 1 | tablespoon ground cinnamon |
| 1 | teaspoon mild chili powder |
| 1 | teaspoon fresh ginger, peeled and grated |
| 2 | tablespoons olive oil |
| pumpkin seeds and pumpkin seed oil for serving | |
| salt and pepper to taste | |
Instructions
Preparing the Hokkaido Pumpkin | |
|---|---|
| 1. | Preheat the oven to 200°C (390°F). Leave the skin on the Hokkaido pumpkins, quarter them, and remove the fibers and seeds. |
| 2. | Create a paste by mixing olive oil, cinnamon, and chili powder. Rub the pumpkin pieces with the paste. Roast them in the preheated oven for 45 minutes until softened. |
Making the Soup | |
| 1. | In a large pan, sauté the roasted pumpkin with chopped onion. Add diced potatoes and grated ginger. |
| 2. | Pour vegetable stock into the pan and simmer for about 20 minutes until the pumpkin is tender. |
| 3. | Puree the soup, then stir in the coconut milk over low heat. Avoid boiling the soup. |
| 4. | Season with salt and pepper. Serve hot with a drizzle of pumpkin seed oil and roasted pumpkin seeds. |
Published on Aug 05, 2024 by Luminița