Warm Pumpkin Soup

Ingredients

• Pumpkin 10 oz
• Olive Oil 2½ tablespoons
• Chicken Broth ½ l
• Ginger 0 oz
• Garlic 0 oz
• Mild Chili Spice 0 oz
• Galangal 0 oz
• Lemongrass 0 oz
• Leek 25 pieces
• Butter 0 oz
• Cream 22% 5 fl oz
• Coconut Milk 0 fl oz
• Ground Black Pepper 1 teaspoon
• Rosemary 1 sprig
• Thyme 4 sprigs
• Ocean salt to taste

Step-by-Step Guide

Step 1

Peel the pumpkin and cut it into small cubes.

Step 2

Cut the lemongrass in half.

Step 3

Grate the ginger on a coarse grater.

Step 4

Cut the galangal in half.

Step 5

Finely chop the chili pepper.

Step 6

Finely chop the garlic.

Step 7

Do the same with the leek.

Step 8

Place the pumpkin on a baking sheet and brush with olive oil (1.5 tablespoons) on all sides.

Step 9

Add rosemary and thyme. Bake the pumpkin in the oven at 390°F for 30 minutes.

Step 10

In a deep pot, melt the butter and olive oil (1 tablespoon) and add the galangal and lemongrass. Sauté them until golden brown over medium heat and remove from the oil.

Step 11

Add the chopped vegetables to the fragrant oil.

Step 12

After 3 minutes, pour in the cream and stir.

Step 13

After 2–3 minutes, add the ginger.

Step 14

Transfer the cooked pumpkin to a plate and mash with a fork to create strands.

Step 15

Add it to the pot and mix.

Step 16

After a minute, pour in the coconut milk.

Step 17

After another minute, season with black pepper and stir. Remove from heat.

Step 18

Serve in deep plates and garnish with pumpkin seeds.