As summer is approaching its final mile and the leaves are getting colorful, it’s a signal that there is something new coming: the soup time, yeah! And I was almost jumping with joy when I saw the pumpkins sold at the side of the road already here in Munich. So I grabbed a couple of them to practice this soup – here is the result I am actually (quite) proud of. It is light and nourishing and it makes you warm at the same time. Perfect for these first autumn days.
Protein? Not really there so consider taking at least a piece of whole corn bread along. A piece of smoked tofu along with that is not bad either.
15 minutes preparation time (including fighting / cutting the pumpkin which is a male work in my view!) and some 15 minutes cooking then
- 1 smaller pumpkin ca 1,5 kg
- 1 big onion or 3 small ones
- 2 cloves garlic
- 5-7 cm ginger
- 5 spoons extra virgin olive oil or any other high oleic oil
- 2 tea spoons curry
- 3-4 tea spoons salt
- 1/2 tea spoon freshly ground pepper
- 400 ml coconut milk
- 1,5 liter water
Cut the onion, garlic and ginger into small pieces. The size doesnt matter (in this case... really:) as it will be later blended anyways.
Heat the oil in a pot and fry the onion, ginger and garlic for some 2 minutes.
Add curry and pepper to the pot and let it fry slowly together for some 5-7 minutes.
In the meantime wash the pumpkin, cut it in halves and get rid of the seeds from the middle. Cut the pumpkin flesh in pieces (ca 4x4 cm).
Add the pumpkin to the pot. Add half of water and let it cook until the pumpkin is very soft. If you have a pressure cooker, it takes 8-10 minutes. In a normal pot count with 20 minutes cooking time.
When the pumpkin is soft, use the rod mixer and blend the pumpkin for some 4 minutes so that the soup is nicely soft. The longer, the softer. (If you have a food processor, use it despite more dirty dishes afterwards. You will achieve the maximum softness of the soup. I use my Magimix for this and the soup is heavenly soft).
While still mixing, add remaining water, the coconut milk and season with 3-4 spoons of salt.
Serve with whole corn bread to add some protein and enjoy your meal!
TIP: If you have too much of the soup, you can easily freeze it in a freezer and use when opportune.