Recipes/ Starters

Roasted pumpkin soup

Roasted pumpkin soup

Seems like I’ve been mostly doing baked things lately. So it’s time to change that and publish something different. Yeah yeah, pumpkin cream soup. Been there, done that. But. Have you tried it with fresh ginger instead of the powder? And have you used some coconut milk in it instead of adding cream? This version is perfect for vegetarians, even for vegans I’ll dare to say, because there is no animal protein at all…

Ingredients:

  • roasted pumpkin
  • coconut milk
  • fresh ginger
  • chilli
  • lime
  • coriander
  • vegetable stock
  • olive oil
  • salt&pepper

Method:

  1. roast the pumpkin in the oven (I had it done a couple of days in advance, for another recipe and had some leftovers);
  2. put it in a pot with a little bit of olive oil, add some vegetable stock, the freshly grated ginger and some coconut milk and bring to the boil;
  3. season to taste and blizz;
  4. serve adding some fresh chilli, a small wedge of lime and some coriander leaves.
Roasted pumpkin soup
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2 Comments

  • Reply
    Deb
    October 29, 2013 at 18:13

    I adore everything about this recipe! From the seasonal ingredients and flavors to the recipe without any quantities, just perfect! This is exactly how I was taught to cook: use what was available and season to taste.

    • Reply
      Simokitcheneb
      October 29, 2013 at 21:01

      Thank you so much for your comment! I hope you’ll enjoy more recipes from my blog 🙂

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