Pumpkin soup with ginger

Peel the onion and dice it finely.

• 1 Onion

Heat the vegetable oil in a large pot over medium heat until it shines slightly.

• 1 tbsp Vegetable oil

Add the diced onion and sweat for about 6 minutes, until soft and light golden. Stir now and then.

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Meanwhile, peel the ginger with a teaspoon and peel the garlic clove. Finely chop both.

• 20 g Ginger
• 1 Garlic clove

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Meanwhile, wash the Hokkaido pumpkin and cut it in half. Scrape the seeds out of one half (about 600 g) with a tablespoon and put them in a bowl. They will be your topping.

• 600 g Pumpkins

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Meanwhile, cut the pumpkin half, skin on, into cubes about 2 cm in size. You don't need to peel the Hokkaido. The skin softens as it cooks.

Add the ginger and garlic to the onion and sweat for about 1 minute, until fragrant. Don't let it brown.

Add the pumpkin cubes, season with ½ tsp salt and sweat for about 2 minutes, stirring.

• Salt

Pour in 400 ml hot vegetable broth and bring to a boil over high heat.

• 400 ml Vegetable broth

Put the lid on and simmer over low heat for about 15 minutes, until the pumpkin cubes can be mashed easily with a spoon.

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Meanwhile, cover the seeds in the bowl with water and loosen the fibers with your fingers. Rinse cold in the sieve.

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Meanwhile, spread the seeds on a paper towel and pat them very dry. Only dry seeds get crispy.

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Meanwhile, toast the seeds in a small pan without fat over medium heat for about 6 minutes, shaking often, until golden brown and crackling softly.

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Meanwhile, squeeze the juice from ½ lime.

• ½ Lime

Take the pan off the stove, sprinkle the seeds with a pinch of salt and put them on a plate so they stop toasting.

• Salt

As soon as the pumpkin is soft, take the pot off the heat and stir in 200 ml coconut milk. Shake the can well beforehand.

• 200 ml Coconut milk

Blend the soup with the immersion blender for about 1 minute, until smooth and velvety.

Season with salt, pepper and the lime juice.

• Salt
• Black pepper

Ladle the soup into deep bowls and sprinkle with the toasted pumpkin seeds and a few chili flakes to taste. Leftovers keep for 3 days in the fridge. Keep the seeds separately.

• Chili flakes