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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
- 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
- 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.