Pumpkin Coconut Soup with Ginger and Cumin

A creamy pumpkin and coconut soup with ginger and cumin that can be cooked ahead and frozen in portions. It tastes just as good reheated as when freshly cooked.

By yumbelo · 4 servings · 50 minutes

Ingredients

• 1000 g Hokkaido pumpkin
• 300 g carrots
• 300 g floury potatoes
• 2 pc onions
• 2 pc garlic cloves
• 20 g ginger, fresh
• 2 tbsp cooking oil
• 1 tsp cumin, ground
• 1000 ml water
• 400 ml coconut milk
• 1 pc lime, juice
• 1 tsp salt
• black pepper, freshly ground
• 1 bunch coriander, fresh

Method

1. Wash the Hokkaido pumpkin, halve it, remove the seeds and cut it unpeeled into pieces about 2 cm in size.
2. Peel the carrots and potatoes and cut them into rough cubes. Peel the onions and garlic and finely dice them. Peel the ginger and finely grate it.
3. Heat the cooking oil in a large pot. Sweat the onions, garlic and ginger in it for 3 to 4 minutes until translucent.
4. Add the cumin and toast it briefly until fragrant. Add the pumpkin, carrots and potatoes and sweat for 2 minutes, stirring.
5. Add the water, bring to a boil and simmer covered over medium heat for about 20 minutes until soft.
6. Stir in the coconut milk and purée the soup finely with an immersion blender. Season with salt and pepper.
7. Stir in the lime juice. Wash the coriander, pick off the leaves and chop them roughly.
8. Divide the soup into four portions, sprinkle with coriander and serve hot. To freeze, let it cool completely, portion into freezer bags or containers and freeze for up to 3 months; to reheat, warm slowly in the pot.