Description
RECOMMENDED EQUIPMENT
- sharp knife
- cutting board
- large pot
- hand blender (or blender)
Ingredients
Units Scale
SOUP BASE
- 1 kilogramm hokkaido pumpkin
- 2 carrots
- 2 potatoes
- a small thumb-sized piece of ginger
- 1 onion
- 2 garlic cloves
- 1 tbsp clarified butter
- 400 milliliters coconut milk
- 700 milliliters vegetable broth
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 grated nutmeg
- 5 tbsp soy sauce
- juice of half a lemon
- parsley
- a splash of coconut milk
- a splash of soy sauce
- freshly cracked black pepper
- pumpkinseeds
Instructions
- Remove the seeds from the pumpkin and cut it into large pieces. If you use a Hokkaido pumpkin, you don’t need to peel it.
- Peel and roughly chop the carrots, potatoes, onions, ginger and garlic. Cut the lemon in half.
- Heat the clarified butter in a large pot and sauté the onions until translucent. Then add the pumpkin, carrot, potatoes, ginger and garlic. Sauté everything for about 5 minutes until the vegetables have taken on a little color and smell aromatic.
- Pour in the vegetable broth and cook for about 30 minutes until soft. Then finely puree the mixture as desired.
- Then stir in the coconut milk and season to taste with salt, pepper, soy sauce, lemon juice and nutmeg. Garnish with parsley, coconut milk, soy sauce and pumpkin seeds.
- Passive Time: 30 min
- Cook Time: 25 min