Soup Seasonal cooking
Roasted pumpkin soup
Roasted pumpkin, ginger and coconut milk. A warming bowl in the colours of autumn.
Ingredients
4 servings · metric units
You’ll need
oven · baking tray · saucepan · stick blender
Let’s make it
0/5 stepsRoast the pumpkin
Heat the oven to 200 °C conventional. Cut the pumpkin into evenly sized pieces, toss with half the olive oil and spread over a baking tray. Roast for about 30 minutes, until tender and lightly browned.
30:00
Soft pumpkin with lightly golden edges, without burnt pieces. Prepare the base
Heat the remaining oil in a saucepan. Add the chopped onion and soften gently for 5 minutes. Add the chopped garlic and finely grated ginger, then stir for another minute.
05:00The onion should be soft and translucent. Avoid burning the garlic. Combine the ingredients
Add the roasted pumpkin and 700 ml of stock. Bring to a gentle simmer and cook for 10 minutes.
10:00Small bubbles indicate a gentle simmer rather than a rolling boil. Blend until smooth
Take the pan off the heat. Add 200 ml of coconut milk and blend with a stick blender, taking care with hot splashes. Season with salt and pepper. If the soup is too thick, add a little water.
The soup should be velvety, with no visible pumpkin pieces. Add the seeds
Toast the pumpkin seeds briefly in a dry frying pan, moving them around so they do not burn. Ladle the soup into bowls and scatter over the seeds.
Lightly toasted seeds add crunch to the smooth soup.
A few useful tips
- The pumpkin weight refers to the flesh after peeling and deseeding.
- Use an extra tray for a larger batch: crowded pumpkin will steam rather than roast.
Storage
Keep the seeds separate and add them just before serving so they stay crunchy.
Timing
Hands-on: 15 min · Cooking: 40 min