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Secretos Del Sur
Pompoensoep met gember en krokant gebakken pompoenpitten
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Pumpkin soup with ginger and crispy seeds

Pumpkin soup with a sweet velvety taste, the spicy touch of ginger and crispy baked pumpkin seeds... wonderfully warming and together with a piece of bread you have a delicious meal soup.
Prep Time15 minutes
Cook Time29 minutes
Total Time45 minutes
Course: Soups
Cuisine: Own recipe
Keyword: meal soup, pumpkin soup, pumpkin, soup with ginger
language: en
gelegenheid: daily dishes
Servings: 6 persons
Calories: 147kcal

Equipment

  • cooking pot
  • mixer
  • oven

Ingredients

to prepare the soup:

  • 1 kg pumpkin
  • 1 onion big one
  • 4 cm ginger fresh root
  • 800 ml water
  • vegetable broth
  • pinch white pepper
  • 2 tbl spoon olive oil

for the toppings:

  • 3 tbl spoon pumpkin seeds
  • ½ tbl spoon coconut oil
  • ½ tbl spoon maple sirop
  • 6 slices ginger thin slices
  • 3 tbl spoon coconut cream
  • sprig parsley

Instructions

  • Peel the onion and cut it into pieces. Put the olive oil in a saucepan and sauté the onion over a low heat for about 5 minutes.
    Remove the skin of the pumpkin and cut the flesh into pieces (+/- 2x2 cm)
    Add the pumpkin pieces to the onion in the cooking pot and sauté together for a few more minutes.
  • Peel the ginger root and grate it finely. Collect both the liquid and the shavings and add this to the pumpkin cubes.
    Add 800 ml of water to the pumpkin along with the stock cubes. Put the lid on the pot and let it cook for 20 minutes.
  • Turn off the heat. Add the pinch of pepper. Blend the pumpkin with a blender to a homogeneous soup. Taste and season with salt or extra pepper if necessary.
  • Heat the oven to 160º. Mix the pumpkin seeds and ginger slices with the coconut oil and maple sirop. Place them on baking paper in the oven for 20 minutes. Let cool
  • Ladle the soup into separate plates, spoon in some coconut cream and sprinkle over the crunchy pumpkin seeds. Place another slice of ginger from the oven in each plate. Add some color with shredded curly parsley if you want.

Notes

Pumpkin soup can be found in many vegetable and spice combinations. I personally like a spicy touch. We have been preparing the combination with ginger for a long time. I was therefore regularly asked by friends to pass on the recipe. So time to put it on the blog and share it with all of you. Actually, only the pumpkin, onions and ginger play the main role, the other ingredients form the topping or are an extra. Are you looking for a nice warming and easy to prepare soup? Then definitely give this recipe a try. I hope it tastes well!

Nutrition

Calories: 147kcal | Carbohydrates: 16g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Sodium: 180mg | Potassium: 658mg | Fiber: 2g | Sugar: 7g | Vitamin A: 14190IU | Vitamin C: 17mg | Calcium: 49mg | Iron: 2mg