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Creamy Hokkaido Pumpkin Soup

Name: Creamy Hokkaido Pumpkin Soup
Total time: 40 min
Yield: 4
Ingredients: 1 kg Kürbis-Hokkaido; 400 ml Kokosmilch; 600 ml Gemüsebrühe; 1 Stk Zwiebel; 2 Stk Knoblauchzehen; 3 cm Ingwer; 3 EL Olivenöl; 1 TL Salz; 1 Prise Pfeffer; 2 EL Limettensaft; 6 EL Kürbiskerne; 1 Stk Chili

Prep time

40 min

Portions

Difficulty

Easy

260

kcal

Nutrition · Per portion

Carbs

28 g

Protein

5 g

Fat

14 g

Estimates calculated automatically from the ingredients — not a nutrition declaration.

KI-generiert

Ingredients

For 4 portions

Kürbis-Hokkaido
1 kg
Kokosmilch
400 ml
Gemüsebrühe
600 ml
Zwiebel
1 Stk
Knoblauchzehen
2 Stk
Ingwer
3 cm
Olivenöl
3 EL
Salz
1 TL
Pfeffer
1 Prise
Limettensaft
2 EL
Kürbiskerne
6 EL
Chili
1 Stk

Method

Step by step

1
Dice the pumpkin.
2
Chop onion, garlic, ginger, and chili.
3
Heat olive oil and sauté the onions.
4
Briefly roast garlic, ginger, and chili.
5
Add pumpkin and pour in vegetable broth.
6
Simmer for 20 minutes.
7
Add coconut milk and puree everything.
8
Season with salt, pepper, and lime juice.
9
Serve with roasted pumpkin seeds.

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Soup

Creamy Hokkaido Pumpkin Soup

For 4 portions

Step by step

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