As soon as the trees start to cahnge their colour I start to have a look around for pumpkins.  I normally look for hokkaido, mein favorit pumpkin, because you don't need to peel it. This year it took until late November that I found one in the grocery store and I bought it right away to make a tasty soup. Here is my recipe for a lazy but creamy soup.

  1. Chop the pumpkin in cubes, circa 1,5x1,5cm but it doesn't really matter.
  2. Cube an onion and a little bit of ginger, if you want to. Circa 1cm.
  3. Start to fry the onion and the ginger. As soon as they start to change colour, add the pumpkin and 300ml of water. Reduce the heat to medium and put the lid on the pot.
  4. After around 15 minutes come back and add a table spoon of stock and check if the pumpkin got soft. It that the case, start to blend the pumpkin and taste the soup.
  5. Add some salt and a table spoon of cinnamon and a little bit of chili. Then sti the coconut milk and let the soup simmer.

 

Not it is the question how hungry you are. As always, the soup gets better as longer you let it simmer, but when you are very very hungry, take a portion and let the rest on the warm stove top. While you let the soup simmer, check in between if the soup is liquid enough, just add a little bit ofwater when it gets to sticky. The soup should be creamy.

ingredients

medium-sized pumpkin (Hokkaido)
1 can coconutmilk
onion, ginger, cinnamon
soup stock
20g fat

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