Creamy Pumpkin Soup with Carrots and Ginger
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Gurkerl Küche
Diese cremige Kürbis-Karotten-Suppe mit einer feinen Ingwer-Note und exotischer Kokosmilch ist das perfekte Wohlfühlessen für kalte Tage. Die Kombination aus süßlichem Butternusskürbis und der leichten Schärfe des Ingwers sorgt für ein besonderes Geschmackserlebnis, das durch frischen Koriander und knackige Cashewkerne ideal abgerundet wird. Ein gesundes, veganes Highlight, das in weniger als einer Stunde auf dem Tisch steht!
Preparation method
Ingredients overview
- 800 g butternut squash (peeled and diced)
- 150 g carrots (sliced)
- 600 ml vegetable broth
- 300 ml water (still)
- 45 ml extra virgin olive oil (approx. 3 tbsp)
- 14 g garlic (approx. 2 cloves, sliced)
- 15 g fresh ginger (finely grated)
- 150 ml coconut milk (canned)
- 1 tbsp fresh coriander (finely chopped)
- Table salt (to taste)
- Black pepper (freshly ground)
- Cashew nuts (for garnish)
Peel the carrots and slice them. Clean, peel, and dice the butternut squash, then divide it into two parts (approx. 500 g and 300 g). Slice the garlic finely and finely grate the ginger. Heat 2 tbsp of olive oil in a large pot, add the carrots and the larger portion of the squash (500 g), and sauté over medium heat for about 7 minutes. Then add the garlic and ginger and sauté for another 3 minutes. Pour in the vegetable broth and coconut milk, cover with a lid, and simmer for 15–20 minutes until the squash is tender.
Meanwhile, heat 1 tbsp of olive oil in a separate pan and sauté the remaining 300 g of diced squash over medium heat for about 3 minutes. Pour in 300 ml of water, cover with a lid, and cook for about 10 minutes until tender.
Blend the squash mixture cooked in coconut milk with a hand blender until smooth and creamy. Season to taste with salt and freshly ground pepper. Gently stir in the separately cooked diced squash. Serve the soup in bowls, sprinkled with freshly chopped coriander and cashew nuts, and serve warm.
Chef's tip
For an even more intense flavor, you can briefly toast the cashew nuts in a dry pan until golden brown before serving.
150 min
Under an hour
