Warm Pumpkin Soup
⏳ Time
50 minutes
🥕 Ingredients
16
🍽️ Servings
6
Description
Warm Pumpkin Soup
Ingredients
- Pumpkin - 10.6 oz
- Olive Oil - 2½ tablespoons
- Chicken Broth - ½ l
- Ginger - 1.8 oz
- Garlic - 0.7 oz
- Mild Chili Spice - 0.4 oz
- Galangal - 1.1 oz
- Lemongrass - 0.5 oz
- Leek - 25 pieces
- Butter - 1.2 oz
- Cream 22% - 3 fl oz
- Coconut Milk - 2 fl oz
- Ground Black Pepper - 1 teaspoon
- Rosemary - 1 sprig
- Thyme - 4 sprigs
- Ocean salt - to taste
Step by Step guide
Step 1
Peel the pumpkin and cut it into small cubes.
Step 2
Cut the lemongrass in half.
Step 3
Grate the ginger on a coarse grater.
Step 4
Cut the galangal in half.
Step 5
Finely chop the chili pepper.
Step 6
Finely chop the garlic.
Step 7
Do the same with the leek.
Step 8
Place the pumpkin on a baking sheet and brush with olive oil (1.5 tablespoons) on all sides.
Step 9
Add rosemary and thyme. Bake the pumpkin in the oven at 392°F for 30 minutes.
Step 10
In a deep pot, melt the butter and olive oil (1 tablespoon) and add the galangal and lemongrass. Sauté them until golden brown over medium heat and remove from the oil.
Step 11
Add the chopped vegetables to the fragrant oil.
Step 12
After 3 minutes, pour in the cream and stir.
Step 13
After 2–3 minutes, add the ginger.
Step 14
Transfer the cooked pumpkin to a plate and mash with a fork to create strands.
Step 15
Add it to the pot and mix.
Step 16
After a minute, pour in the coconut milk.
Step 17
After another minute, season with black pepper and stir. Remove from heat.
Step 18
Serve in deep plates and garnish with pumpkin seeds.
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