Pumpkin soup with coconut milk and ginger – creamy, aromatic & perfect for cold days
This pumpkin soup with coconut milk is a real soul-warmer: creamy, spicy, and full of Asian flavors. Butternut squash, sweet potato, ginger, chili, and coconut milk combine to create a wonderfully smooth soup with a subtle spiciness. Whether as a starter or main course, this recipe is easy to prepare, ideal for pre-cooking, and freezes well. Perfect for the cold season!
Ingredients for 4-6 people
1 butternut squash, peeled, deseeded and cut into 2 cm cubes
1 sweet potato, peeled and cut into 2 cm cubes
3 garlic cloves, unpeeled and crushed
4 tbsp olive oil
1 onion, finely chopped
1 celery stick, finely chopped
2 tsp vegetable stock (granules)
1 medium-hot red chili, deseeded and finely chopped
2.5 cm piece of fresh ginger, peeled and grated
400 ml can of coconut milk
Salt and freshly ground black pepper
freshly chopped coriander leaves for garnish
Sesame oil from roasted sesame seeds for drizzling
How to prepare
Preheat the oven to 180 °C.
Place the pumpkin, sweet potato, and garlic in a roasting pan, drizzle with half of the olive oil, and bake in the preheated oven for about 40 minutes, until the pumpkin, potato, and garlic are soft.
Meanwhile, heat the remaining olive oil in a saucepan over low heat and sauté the onion and celery for about 10 minutes until soft. Add the vegetable stock, chili, and ginger, along with a few tablespoons of water to prevent the mixture from sticking to the bottom of the pan.
Add the pumpkin and potatoes, along with any liquid, to the pot and mix well. When the garlic is soft enough, squeeze the insides out of its skin and add them as well. If it's too dark, don't add it: the pumpkin and potatoes will have already absorbed its flavor.
Add the coconut milk to the pot and simmer uncovered for a few minutes. Remove the pot from the heat and puree the soup with an immersion blender until smooth. Alternatively, let the soup cool for a few minutes and puree it in a blender. If it's too thick, stir in a little hot water. Season to taste with salt and pepper.
Fill into portion bowls, garnish with some coriander leaves and drizzle with sesame oil.
The soup has a gorgeous color, surprises with tangy Asian spices, and is a great way to warm you up on winter days. It's best to make a large pot and freeze portions so you're always prepared for spontaneous visitors.
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The recipe is from the book:
Appetizers –Small dishes and snacks for everyone
Price 24,00 €
ISBN 978-3-512-04071-9
Busse Collection
Small & Fine – over 70 uncomplicated finger food recipes from around the world: from tapas to dim sum. Perfect for social gatherings, easy to prepare, and a feast for the palate and eyes.
