Pumpkin soup with ginger and coconut milk
So creamy. So spicy. So incredibly delicious.
This pumpkin soup my master chef Martin Mayrhofer brings the culinary beauty of South Tyrolean autumn to your p(a)late.
Ingredients (for 4 people):
600g red kuri squash (peeled, seeded, and diced)
50g ginger (peeled and sliced)
100g onion (peeled and chopped)
15g butter
450g coconut milk
Salt and pepper (freshly ground)
Soy sauce
60ml lemon juice (freshly squeezed)
Coriander and oregano for garnish
Sauté the pumpkin, ginger, and onion in the butter over low heat, add the coconut milk, then cook for about 15 to 20 minutes until soft. Finely puree the vegetables, pass through a sieve if necessary, season with salt, pepper, soy sauce and lemon juice, and bring to the boil again. Serve garnished with coriander and oregano.
To create a feast for the eyes and palate, pair the soup with cheese or roasted meat skewers. Sweet potato fries are the perfect choice if you want to add some crunch.
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