Pumpkin Soup
I love making soups during the cold season. They are so comforting and filling and there is no limit to creativity. One of my favourites is pumpkin soup for sure! This version is vegan and has a lovely South-East Asian touch to it, as it contains coconut milk, ginger, soy sauce and coriander. If you like adding some more spicy to it, you can add some chilli flakes, too! All in all, such a simple and quick recipe. I often cook a large batch at the weekend and eat it throughout the week as it keeps well for a couple of days in the fridge or you can even freeze it.
Ingredients
Serves 6
Preparation time: 30 minutes
1 kg pumpkin (I recommend Hokkaido as don’t need to take the skin off)
1 l vegetable broth
150 g potatoes
1 onion
300 ml coconut milk
4 tbsp soy sauce
5 cm long piece of ginger
6 toast slices
olive oil
salt & pepper
optionally: chilli flakes & coriander for garnish
Method
Bring 1 litre of water to a boil and mix in vegetable broth according to instructions.
Peel and cut 1 kg pumpkin into chunks. Wash and cut 150 g potatoes into chunks. Finely dice 1 onion. Peel and roughly cut a 5 cm long piece of ginger.
In a large saucepan, heat 2 tbsp olive oil and fry onions for 2 minutes until translucent. Add pumpkin and fry for 8-10 minutes on medium heat. Stir occasionally.
Pour in the broth and add potatoes and ginger. Cook on low heat for 15-20 minutes until all vegetables have softened.
In the meantime, prepare the croutons by cutting 6 slices of toast into small squares. In a frying pan, melt a big knob of butter with a generous amount of salt. Add the toast and fry for 4-5 minutes on each side or until nicely browned and toasted.
Purée the soup using a handblender. Add 300 ml coconut milk and 4 tbsp soy sauce. Mix again. Add salt & pepper to taste and put the soup back on to a low simmer for 3 minutes.
Serve the soup with croutons and optionally with coriander.
Enjoy!
