Appetizers · Soups · Vegetarian

Coco-ginger roasted pumpkin soup

Coco-ginger pumpkin soupCoco-ginger roasted pumpkin soup is this fall “must try” soup. It’s a sweet and spicy soup, with a touch of smooth coconut milk. It may sound like a too sweet of a mix coconut + pumpkin… Well, the soup needs a good amount of ginger to counter the sweetness of those 2 sweet element, so I suggest not to be shy on the ginger amount. An extra touch of cider vinegar in the end helps also to balance the sweet factor from the soup. Just like in most soup, a touch of sour vinegar is from what I’ve heard “a chef’s trick” to a great soup. Just a little sip in the end of coccion goes a long way, believe it really does. The result is a creamy, punchy and succulent soup.pumpkincocopin

Coco-ginger pumpkin soupI saw so many pumpkin soups out there and many of them are on the sweet side of the spectrum, which is, to me, more of a dessert soup then a traditional one. The sweetness of the pumpkin is one thing easy to balance with some spicy element like; black pepper, ginger or even wasabi (check my pumpkin wasabi purée recipe). Coco-ginger pumpkin soupAs for the rest, pumpkin soup always has such a great texture, it’s always spot on unctuous and velvety. Also the roasting part plays a big part in the balance of the dish, it gives that extra caramelized flavor which is yet another level for a successful pumpkin soup.

Let’s make this “other” pumpkin soup!

Coco-ginger roasted pumpkin soup

  • Coco-ginger pumpkin soup1 kg of pumpkin, or butternut squash
  • 600ml of vegetable broth
  • 250ml of coconut milk
  • 1 onion
  • 1 ginger piece of 10 cm long (yes, it’s gonna be spicy a bit)
  • 2 garlic cloves
  • salt, pepper
  • 2 tbsp of cider vinegar
  • 2 tbsp olive or vegetable oil to roast the pumpkin
  • extra pumpkin seeds to decorate
  1. Start by cutting into thick pieces the pumpkin, add to a bowl
  2. Add the olive oil, salt and pepper and mix
  3. Add the pieces of pumpkin to a baking sheet with the onion, garlic and ginger piece
  4. Cook at 180°C (350F) for about 40 minutes or until lightly brown
  5. Add the vegetables to a pot, cut into smaller pieces the ginger
  6. Add the vegetable broth
  7. Let simmer for 10 minutes until all the vegetables and the ginger is soft
  8. Add the coconut milk (keep a little for decoration)
  9. Blend with an immersion blender the soup until smooth, if it’s too thick add water
  10. Check the seasonning
  11. Add a touch of vinegar (this makes magic for any soup), mix
  12. Serve with a few drops of the reserved coconut milk and pumpkin seeds

Accompany with a nice rye bread. Enjoy!

Coco-ginger pumpkin soup

5 thoughts on “Coco-ginger roasted pumpkin soup

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