Ingredients
Method
- Sauté: Heat a large pot over medium heat and melt 2 tablespoons of butter. Add your diced white onions and minced ginger, stirring constantly until the onions turn soft and translucent (add in a bit of black pepper and salt).
- The Vegetables: Stir in your diced hokkaido pumpkin and carrot rounds directly in the pot. Cover with a lid and cook on medium-high heat for about 10 minutes, stirring occasionally so nothing burns at the bottom.
- Simmer Until Tender: Pour in the vegetable stock and water, then bring the mixture to a gentle boil (still over medium-high heat). Now lower the heat to medium and let it simmer for 15 to 20 minutes until a fork easily slides into the pumpkin.
- Blend Until Smooth: Turn off the stovetop heat completely. Use a hand immersion blender / hand blender directly in your pot to blend everything until the soup base becomes totally smooth. Add in a bay leaf
- Season and Serve: Stir in the coconut milk, all your seasonings and the fresh lemon juice. If the soup feels too thick, simply add warm water to reach your favorite consistency and enjoy! ;) (don't forget to remove the bay leaf)
Stellka's Tip: You can add a splash of the vegetable stock if the vegetables feel dry.
Notes
Stellka's Tip: I love serving this soup piping hot with a drizzle of sunflower oil and a big handful of crunchy roasted pumpkin seeds on top! But honestly? Eating it completely cold straight out of the fridge during a heatwave is delicious too. Chilling it turns it into a super refreshing, silky-smooth summer bowl, so feel free to experiment and find your favorite way to eat it! 😉