-
Prep time
25 minutes
-
Cook time
1 hour 40 minutes
-
Serves
6
Author Notes
Fall without pumpkin soup is like Christmas without a Christmas tree. Or birthdays without a cake. Pumpkin soup is THE go-to soup in Tyrol when it starts to get cold and grey outside. The local markets are full of fresh, beautiful and different kinds of pumpkins, so you´ll find them everywhere - this soup is our favorite variation including coconut milk, chili and cinnamon. —Patricia
Ingredients
-
2
small Hokkaido pumpkins
-
400 milliliters
coconut milk
-
600 milliliters
vegetable stock
-
2
potatoes, peeled and diced
-
1
onion, peeled and finely chopped
-
1 tablespoon
ground cinnamon
-
1 teaspoon
mild chili powder
-
1 teaspoon
fresh ginger, peeled and grated
-
2 tablespoons
olive oil
-
pumpkin seeds and pumpkin seed oil for serving
-
salt and pepper
Directions
-
Preheat the oven to 200°C/390°F. As you do not need to peel Hokkaido pumpkins, you only need to quarter them and remove the fibres and the seeds.
-
Stir the olive oil, cinnamon and the chili powder to a homogeneous paste and rub the pumpkin with it. Place them into the preheated oven and roast them for 45 minutes – this makes them much softer and easier to slice into smaller pieces.
-
In a large pan, sauté the pumpkin pieces with the chopped onion for a few minutes, then add potatoes and ginger.
-
After a few minutes, pour the vegetable stock into the pan and let it cook for about 20 minutes on medium heat until the pumpkin is soft and tender.
-
Puree the soup and add the coconut milk – be careful that the soup is not boiling anymore, keep it on low heat.
-
Season with salt and pepper and serve with pumpkin seed oil and roasted pumpkin seeds.
See what other Food52ers are saying.