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Prep time
25 minutes
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Cook time
1 hour 40 minutes
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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
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Ingredients
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2
small Hokkaido pumpkins
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400 milliliters
coconut milk
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600 milliliters
vegetable stock
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2
potatoes, peeled and diced
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1
onion, peeled and finely chopped
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1 tablespoon
ground cinnamon
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1 teaspoon
mild chili powder
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1 teaspoon
fresh ginger, peeled and grated
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2 tablespoons
olive oil
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pumpkin seeds and pumpkin seed oil for serving
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salt and pepper
Directions
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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.
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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.
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In a large pan, sauté the pumpkin pieces with the chopped onion for a few minutes, then add potatoes and ginger.
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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.
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Puree the soup and add the coconut milk – be careful that the soup is not boiling anymore, keep it on low heat.
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Season with salt and pepper and serve with pumpkin seed oil and roasted pumpkin seeds.
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