Hokkaido pumpkins are a typical autumn vegetable. The skin is edible but very hard, so I prefer to cook the pumpkin as a whole before cutting it into pieces. The Hokkaido gives the soup a wonderful taste and creaminess. The combination of the spices ginger and coriander are essential and give the soup a very unique taste. Serve the soup with warm, fresh, crispy bread!
Ingredients:
- 1 Hokkaido
- 400g cooked carrots
- 400 ml coconut milk
- 250 ml veggie broth
- piece of fresh ginger (about 3 cm)
- fresh coriander (about 10 g)
- roasted cashews (optional topping)
- salt, pepper, paprika, chili
Instructions:
- Start by cooking the pumpkin until it’s soft.
- Discard the water, carefully cut the pumpkin and discard the inside.
- Peel and cut the carrots and the ginger into a large pot filled with the veggie broth and coconut milk.
- Cook the veggies on medium heat until they are soft.
- Add the pumpkin and coriander into the pot and blend everything into a smooth soup.
- Enjoy 🙂
Find all the healthy benefits of pumpkins here!