I had never done anything with pumpkin before, so last weekend it was time to do so! Johan was sick and what could be better than a soup?
Pumpkin Coconut Soup (serves 4)
1.3 kilos pumpkin (I used hokkaido)
1 liter water (with a suitable amount of vegetable bouillon powder)
2 onions (chopped)
3-4 garlic cloves (chopped)
butter/oil to fry onions and garlic cloves
as much fresh chili as you like
400 ml coconut milk
juice from 1 pressed lime
salt & pepper
I did like this:
Peel the pumpkin (not necessary if it’s hokkaido pumpkin), remove the stuff inside (the thready stuff and the seeds), chop it into cubes, approx 2x2cm. Fry the onions and garlic cloves in the butter/oil until softened – don’t let them get burned. Pour water over the onions and garlic cloves and add the bouillon powder. Let it boil. Put in the pumpkin cubes and the chili and let it boil for approximately 10 mins, or until the pumpkin is soft. Mix it all with a mixer (add fresh coriander/cilantro before mixing if you want). Add salt, pepper, coconut milk and the lime juice. Heat it up and serve in bowls. Top with fresh coriander/cilantro. Enjoy!