Ginger pumpkin cream soup with amaretti, coconut milk, and pumpkin seed oil | Recipe

Ginger Pumpkin Cream Soup with Amaretti, Coconut Milk, and Pumpkin Oil

This creamy and aromatic pumpkin soup with a hint of ginger is perfectly complemented by the crispy Amaretti cookies and the spicy pumpkin oil. Ideal for cool autumn days!

Ingredients

• 1 kg Hokkaido pumpkin, deseeded and diced
• 1 large onion, finely chopped
• 2 cloves of garlic, finely chopped
• 1 piece of fresh ginger (about 3 cm), grated
• 400 ml coconut milk
• 500 ml vegetable broth
• 2 tbsp pumpkin oil
• 50 g Amaretti cookies, roughly crumbled
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Preparation

1. Heat the olive oil in a large pot and sauté the onions until translucent. Pro tip: Use a pinch of salt when sautéing the onions to draw out moisture more quickly and cook them evenly.
2. Add the garlic and grated ginger and sauté briefly until fragrant. Pro tip: Be careful not to brown the garlic too much, as it may become bitter.
3. Add the pumpkin cubes to the pot and sauté for about 5 minutes. Pro tip: Sautéing the pumpkin intensifies the flavors and gives the soup a deeper taste.
4. Pour in the vegetable broth and let the soup simmer for about 20 minutes until the pumpkin is soft. Pro tip: The smaller the pumpkin cubes, the faster they cook. This saves time and energy.
5. Puree the soup with an immersion blender until it is nice and creamy. Stir in the coconut milk and bring the soup to a brief boil again. Pro tip: You can adjust the consistency of the soup with a bit more broth or coconut milk as desired.
6. Season the soup with salt and pepper and serve it in deep plates. Pro tip: Stir a small splash of pumpkin oil directly into the soup before serving to enhance the flavor even more.
7. Garnish the soup with the Amaretti cookies, a drizzle of pumpkin oil, and fresh parsley. Pro tip: Crumble the Amaretti cookies just before serving to keep them crispy.

5 Professional Tips

• Always choose a ripe Hokkaido pumpkin, as it is sweeter and more aromatic.
• For an extra velvety texture, you can strain the soup through a fine sieve.
• Replace part of the coconut milk with cream if you want an even richer soup.
• For an extra kick, you can add some fresh chili to the ginger.
• Store pumpkin oil in the refrigerator to keep its freshness and flavors longer.

Product Knowledge

Pumpkin: The Hokkaido pumpkin is particularly popular because it has a fine skin that can be used while cooking. Its sweet, nutty aroma pairs excellently with ginger and coconut milk.

Coconut Milk: Coconut milk gives the soup a creamy consistency and a slight exotic flavor that perfectly harmonizes with the spiciness of the ginger.

Ginger: Ginger adds a pleasant spiciness and warmth to the soup, which pairs wonderfully with the earthy notes of the pumpkin.

Pumpkin Oil: Pumpkin oil is a valuable, dark green oil with an intense, nutty flavor. It is made from roasted pumpkin seeds and should be used sparingly to round out the soup.