Pumpkin Ginger Soup


“It tastes like fall” said Anna when she tried it, and well it’s absolutely true. Season cooking makes that to us, you eat a dish that directly brings you back to those days where you enjoyed the same dish years ago. Pumpkin season is on, and I’m ready for it!

Ingredients for 4 servings

  • 1 Hokkaido pumpkin
  • 2 carrots
  • 1 onion
  • 30 gr ginger
  • 1 l vegetable broth
  • 2 Tbs coconut milk
  • olive oil or butter
  • curry, cayenne pepper, salt & pepper


Divide the Hokkaido pumpkin in half with a sharp knife, remove the seeds with a spoon and dice in 2-3 cm pieces (Hokkaido doesn’t need to be peeled). Peel and cut the carrots, the onion and ginger, same big as the pumpkin pieces.

In a large pot over medium heat, heat the olive oil (butter or coconut oil), add the onion and cook until soft and translucent. Then add the ginger and cook for 2-3 minutes before adding the carrot. Cook for 2-3 more minutes and add the pumpkin. Before it starts sticking to the bottom of your pot add the vegetable broth. Cover and cook for 20-25 minutes until soft.

Blend everything with your hand blender until smooth. Season with curry, cayenne pepper, salt, pepper and coconut milk to taste and blend again until mixed.

Serve with extra coconut milk or creme fraîche and a few more pinches of cayenne pepper if desired.





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