There are not too many things I like about autumn in general. But one thing I like for sure are pumpkins (although I didn’t like them when I was a kid). Today I found an awesome recipe for a Thai-inspired pumpkin-soup with ginger and coconut milk that I want to share with you. I made it for dinner tonight, and D. and I liked it quite a lot!
1/2l vegetable stock
Salt and Pepper
Some soy sauce for seasoning
Coriander (cilantro) to garnish
First of all, peel the pumpkin, carrots, ginger and onion and dice them. Braise the veggies in some butter in a pot. Add the vegetable stock and boil the veggies until they are soft. After 15-20 minutes, purée everything with a hand-held blender. Pour the coconut milk into the soup, stir and reheat it. Season it with soy sauce, salt, pepper and lemon juice.