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Roasted Pumpkin Soup with Coconut, Ginger and Lime
60 min4 servingsEasy
Ingredients
- 850 gHokkaido pumpkin, deseeded and cut into cubes
- 140 gyellow onion, finely chopped
- 20 gfresh ginger, finely grated
- 25 mlrapeseed oil
- 2 gground coriander
- 550 mllow-sodium vegetable stock
- 400 mlunsweetened canned coconut milk
- 5 gfine salt
- 30 mllime juice
- 12 gsesame seeds
- 8 gfresh coriander, chopped
Instructions
- 1
Roast the pumpkin
Preheat the oven to 220 °C. Toss the pumpkin cubes with 15 ml of the rapeseed oil and arrange them in a single layer on a baking sheet. Roast for 28–32 minutes, turning them halfway through; they should be tender and golden brown around the edges.
- 2
Flavor the base with ginger
Heat the remaining 10 ml of oil in a pot over medium heat. Add the onion and cook for 5–6 minutes, until softened and translucent, without letting it brown significantly. Stir in the ginger and ground coriander and cook for another 30 seconds.
- 3
Briefly simmer the pumpkin
Add the roasted pumpkin, vegetable stock, coconut milk and salt to the pot. Bring to a gentle simmer and cook uncovered for 8 minutes to let the flavors come together.
- 4
Blend and season
Remove the pot from the heat and blend the soup with an immersion blender until completely smooth and thick. Stir in the lime juice. Taste and check that the flavors are balanced: the coconut should be creamy, the lime distinctly fresh, and the salt should not overpower the ginger.
- 5
Toast the sesame and serve
Toast the sesame seeds in a dry pan over medium heat for 1–2 minutes, until fragrant and beginning to turn golden. Divide the soup among four bowls and sprinkle with the sesame seeds and chopped fresh coriander. Serve hot.