Creamy Pumpkin Soup with Coconut & Ginger
Velvety Hokkaido soup with coconut milk, ginger and toasted pumpkin seeds, soul food for cold days.
- Preparation
- 15 min
- Cook/bake time
- 25 min
- Total
- 40 min
- Difficulty
- Easy
- Calories
- 428 kcal
- Servings
- 4
- Prep
- 15 min
- Cooking & baking
- 25 min
Velvety Hokkaido soup with coconut milk, ginger and toasted pumpkin seeds, soul food for cold days. The Hokkaido does not need to be peeled, which means the soup is on the table in 40 minutes and gets its beautiful, bright orange color.
Why this works
The pigments in Hokkaido are carotenoids and therefore fat-soluble, meaning without fat the color and aroma remain bound in the pumpkin. The coconut milk dissolves them and carries them into the soup, which is why it tastes much more rounded than a version with water or broth alone. You can cook the skin along with it because its pectin breaks down when pureed and makes the soup creamy, entirely without flour or cream.
Step-by-step instructions
- 1
Prepare the pumpkin
Wash the Hokkaido thoroughly and halve it, then scrape out the seeds with a spoon. Because the skin becomes soft during cooking, you can simply leave it on, which saves you work and later gives the soup its beautiful color. Cut the flesh into rough cubes. Peel the onion, garlic and ginger and dice them finely so they release their aroma evenly.
- 2
Sauté
Heat the olive oil in a large pot and sauté the onion in it over medium heat until translucent, without letting it brown. Now add the garlic, ginger and curry powder and toast briefly until the whole kitchen smells wonderful. This only takes a good minute, because curry burns quickly and then becomes bitter.
- 3
Simmer
Add the pumpkin cubes to the pot and pour in the vegetable broth until everything is just covered. Cover the pot and let the soup simmer gently for about 20 minutes. The pumpkin is perfectly done when it can be effortlessly crushed with a fork.
- 4
Puree
Pour in the coconut milk, but hold back a small splash for the topping. Now puree the soup with an immersion blender until it is really velvety and without lumps. Season it generously with salt, pepper and a pinch of freshly grated nutmeg, which rounds off the whole flavor.
- 5
Serve
Toast the pumpkin seeds in a pan without fat until they are fragrant and pop slightly, which only takes two to three minutes. Ladle the soup into deep bowls, draw a pretty swirl with the reserved coconut milk and sprinkle the seeds over it. Finally, add a few drops of pumpkin seed oil on top, and your soul food is ready.
Our best tips
- Only Hokkaido can be cooked with the skin, butternut and muscat pumpkin must absolutely be peeled.
- For more roasted aromas, roast the pumpkin cubes beforehand for 20 minutes at 200 °C in the oven.
- The soup freezes excellently, ideally in portions without toppings.
Tasty variations
Oriental
Season with Ras el Hanout instead of curry and top with roasted chickpeas.
With apple
Cook a tart apple along with it, the fruity acidity elevates the sweetness of the pumpkin.
Nutrition facts
| Calories | 428 kcal |
|---|---|
| Protein | 8 g |
| Carbohydrates | 20 g |
| – of which sugar | 12 g |
| Fat | 35 g |
| Fiber | 5 g |
Where the 428 kcal come from
per serving
Calculated from the ingredients – how we do it
We add up reference values for every ingredient and divide by the number of servings. These assumptions are baked in:
- Reference values per 100 g – for the raw ingredient, exactly as listed.
- Tinned goods count at drained weight, bone-in meat at purchase weight: you eat about 70 per cent of a chicken thigh and leave the rest.
- Water evaporates as you cook. The energy stays in the pot, the weight does not – so the figure is per serving, not per 100 g of finished dish.
- Anything listed without a quantity – “salt and pepper” – is not counted.
A guide value, not a lab measurement: no two onions weigh the same, and fat content varies from pack to pack.
Frequently asked questions
Do I have to peel the Hokkaido?
No. The skin of the Hokkaido becomes soft during cooking and can be pureed without any problems, it even provides color and nutrients.
How long does the soup keep?
Covered in the refrigerator for 3 to 4 days, frozen for up to 3 months. Warm up slowly before serving and thin with a little broth if necessary.
Is the soup vegan?
Yes, with vegetable broth the recipe is completely vegan. Just check the ingredient list for store-bought broth.
Comments & ratings(0)
Sign in to rate and comment on this recipe.
You might also like
Soups & StewsLentil Soup
Hearty soup made from brown lentils with root vegetables and a splash of vinegar at the end.
Soups & StewsSweet Potato Ginger Soup
Velvety orange soup with coconut milk, fresh ginger and toasted seeds.
Soups & StewsRibollita
Tuscan bread and bean stew, "reboiled", and that is exactly the point.