Pumpkin and ginger soup with tangled cord
As a food admin, you absolutely have to cook this dish once! Even if you should only cook for yourself, prepare the mentioned amount right away - because the warming pumpkin-ginger soup is also suitable for the lunch break in the run-up to Christmas. Just take it with you in a thermos bottle or warm it up for lunch. Of course, it is also a perfect starter for your festive menu!
Have fun preparing!
Peel the ginger and onions and cut into small pieces. Put the oil in the pan and heat it up. Fry the two ingredients in it until the onions are lightly browned.
Halve the pumpkin, remove the seeds with a large spoon and cut the pumpkin into pieces. Then put the pumpkin in the saucepan and fry lightly for a few minutes.
Then prepare the vegetable broth (e.g. in a cup) and add it to the saucepan. Then add enough water to cover the pumpkin. Cook everything for about 15 minutes until soft.
Then turn the soup into a homogeneous liquid with a hand blender. Add the coconut milk and the freshly squeezed orange juice and bring it to a boil. Then season the soup with pepper, salt and paprika powder. If necessary, add freshly chopped parsley.
Use a spiral cutter or vegetable peeler to cut the zucchini into a "cord" shape. Pour the soup into bowls, add the cream and the zucchini and chili threads.
We hope you enjoy preparing the dishes and enjoying them with your loved ones!
Feel free to post a photo of the high-speed dish that has been cooked on our Facebook page (under the respective recipe post) or on Instagram using the hashtag #keywebgeprueft
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- [pdf] Download shopping list as PDF
- 1 Hokkaido pumpkin
- 1 large onion
- 1 Stück Ingwer (ca. 3 cm)
- 1 piece of ginger (approx 3 cm)
- 400 ml coconut milk
- 1 orange
- 1 teaspoon vegetable stock(on approx 200 ml of water)
- Pepper, salt & paprika powder
- 3 tbsp sesame or coconut oil
- Sour cream
- Chili threads
- Large cutting board
- 1 small and 1 large knife
- Hand blender
- Larger saucepan
- Citrus press
- Wooden spoon