Pumpkin soup with ginger and coconut milk

How to make pumpkin soup with ginger and coconut milk?

contents

800 g Hokkaido pumpkin(s), weighed and cleaned
600 g peeled carrot(s), weighed
1 piece of ginger, about 5 cm long
1 onion
2 spoonful butter
1 liter of vegetable juice
500ml coconut milk
salt and pepper
soy sauce
1 lemon(s), juice
Coriander for garnish

preparation

Peel and dice the zucchini, carrot, ginger and onion, sauté in butter. Pour in the broth and simmer for about 15-20 minutes until tender. Then mash very finely, sieve if necessary. Stir in the coconut milk, season with salt, pepper, soy sauce and lemon juice and reheat. Serve garnished with coriander leaves.

A nice quick slightly exotic soup on the menu. I always use a Hokkaido for this soup, you don’t need to peel it. In Thailand, pumpkin soup is eaten with small shrimps as an ingredient.

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