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:
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.
Hallo Claudia, als eifriger Leser Deiner Rezepte grüße ich Dich aus dem Kleinod des Münsterlandes-TELGTE. Hoffe es geht Dir gut! Liebe Grüße Rolf
Hey Claudia!
Linnea und Ich haben zusammen diese Recepte letzte Wochenende gemacht.
Es hat geschmeckt, aber wir fande das es gab ein bisschen zu viel Kokosnuss Milch. Wir haben ein bisschen mehr Kuerbis reingetan und alles war super.
Schoene Gruesse aus Montréal. Bien hâte d'essayer de nouvelles recettes!
Pier-Luc et Linnea
First time on your blog and loving it! Love your photography and simple recipes. Nice soup recipe for rainy and cold days:)
Just made this tonight and it was delicious! I love the simplicity – it's definitely a keeper. Thanks for the recipe