Creamy Pumpkin Soup with Coconut Milk – Velvety Smooth & Spicy

⏱️ Prep time: 40 minutes | 👥 Servings: 4 | 🔥 Difficulty: Easy

🥘 INGREDIENTS:

• 1 Hokkaido pumpkin (approx. 800 g), deseeded, roughly cubed (unpeeled!)
• 2 medium onions, roughly chopped
• 3 cm fresh ginger, peeled, grated
• 2 cloves garlic
• 400 ml coconut milk (1 can)
• 500 ml vegetable broth
• 2 tbsp olive oil
• 1 tsp turmeric, ½ tsp cayenne pepper, salt and pepper
• For serving: pumpkin seed oil, roasted pumpkin seeds, cream (optional)

🔥 PREPARATION:

Step 1: PREPARATION (15 minutes)

• Halve the Hokkaido, remove seeds, cut into rough cubes – leave the skin on!
• Roughly chop the onions, peel the garlic, grate the ginger
• Prepare all spices
  
  
  
  
  

Step 2: SAUTÉ (5 minutes)

• Heat olive oil in an aluminum pot over medium heat (level 5)
• Sauté onions and garlic for 3–4 minutes until translucent
• Add ginger, sauté for 1 minute
  
  
  
  
  

Step 3: COOKING (20 minutes)

• Add pumpkin cubes, roast for 2 minutes
• Stir in turmeric and cayenne pepper
• Pour in broth and coconut milk, put on the lid
• Simmer over medium heat for 20 minutes until the pumpkin is soft
• Observe the cooking progress through the glass lid
  
  
  
  
  

Step 4: PUREE & SERVE (5 minutes)

• Remove pot from heat
• Puree finely with an immersion blender until the soup is velvety smooth
• Season with salt, pepper, and cayenne
• Pour into bowls, garnish with pumpkin seed oil, roasted seeds, and cream
  
  
  
  
  
  

✅ TIPS FOR PERFECT RESULTS:

• DO NOT peel Hokkaido – the skin is edible and adds color and consistency
• The glass lid of the BIOL aluminum pot immediately shows when the soup is boiling – no constant lifting
• For more spiciness: cook a red chili pepper with it and leave it in when pureeing
• Soup keeps for 3 months frozen – ideal for meal prepping in large quantities
• Vegan: completely plant-based without cream garnish

🍽️ SERVING SUGGESTION:

Serve with crusty ciabatta or a warm baguette. As an appetizer before an autumn meal or as a light lunch. Add a dollop of crème fraîche and a dash of roasted sesame oil for an Asian twist.

📊 NUTRITIONAL INFORMATION (per serving):