Classic Spiced Pumpkin Soup

Pumpkin soup is an all time fall classic for us. My version is based on vegetable stock and coconut milk, flavored with ginger and various spices. Usually I make a big pot, which we warm up the next day or to make myself a work lunch. I love pumpkin soup. Sometimes I intermix leftover vegetables such as carrots or parsnip.

There is another pumpkin left in the kitchen so I would say: pickled pumpkin! I am a big fan of pickles but I am a total beginner when it comes to making preserves. But making sweet and sour pickled pumpkin is quite easy and super tasty.

Enjoy the rest of your weekend – maybe with a hot pumpkin soup!

Serves 4:

4 cups (about 450g) of pumpkin, deseeded and chopped into small chunks

1 piece of ginger as big as a large thumb, peeled and finely diced

2 1/2 cups (about 550 ml) of vegetable stock

1 1/2 cups (about 400 ml) of coconut milk

1 heaped teaspoon turmeric

1 heaped teaspoon coriander

1 heaped teaspoon cumin

1 heaped teaspoon cardamon

Salt to taste

Sear pumpkin and ginger with some olive oil and the spice mixture for about 5 minutes. Add vegetable stock and let everything simmer over medium heat for 15-20 minutes until the pumpkin is slightly soft. Add coconut milk and then purée everything. Season to taste with salt.