Hokkaido Pumpkin Soup
by Tavolino
A creamy, vegan Hokkaido pumpkin soup, refined with coconut milk, ginger, and a fruity splash of orange. Topped with roasted pumpkin seeds for the perfect crunch.
Ingredients
- Hokkaido pumpkin 800 g
- Shallots 2
- Garlic clove 1
- Ginger 15 g
- Sesame oil 3 tbsp
- Vegetable broth 500 ml
- Coconut milk 400 ml
- Salt to taste
- Pepper to taste
- Orange 1
- Soy sauce to taste
- Nutmeg to taste
- Pumpkin seeds 60 g
- Pumpkin seed oil 4 tbsp
- Parsley 0.5 bunch
- Cilantro 0.5 bunch
Preparation
- 1
Wash the 800 g Hokkaido pumpkin, remove the seeds, and cut into cubes. Set aside 4 tbsp of the cubes for the topping.
- 2
Peel and finely chop the 2 shallots, 1 garlic clove, and 15 g of ginger.
- 3
Heat 2 tbsp of sesame oil in a pot. Sauté the remaining pumpkin, shallots, garlic, and ginger in it for 5 minutes.
- 4
Add 500 ml of vegetable broth and 400 ml of coconut milk. Season with salt and pepper.
- 5
Let the soup simmer over low to medium heat for 20 minutes.
- 6
Heat the remaining 1 tbsp of sesame oil in a pan and fry the set-aside pumpkin cubes for 7 minutes.
- 7
Halve the 1 orange and squeeze out the juice.
- 8
Puree the soup until smooth using an immersion blender.
- 9
Season to taste with the orange juice, a little soy sauce, and nutmeg.
- 10
Ladle the soup into bowls. Garnish with the fried pumpkin cubes, 60 g of pumpkin seeds, and 4 tbsp of pumpkin seed oil.
- 11
Sprinkle with 0.5 bunch of parsley or 0.5 bunch of cilantro as desired and serve.