Creamy pumpkin soup with coconut milk and ginger

Autumn is pumpkin time: by October at the latest, pumpkin soup with coconut milk is on our table. Refined with carrots and ginger, my family can't get enough of this classic.

And the best thing: my creamy pumpkin soup with coconut milk is prepared in just 35 minutes. Try it out and enjoy this culinary autumn classic. If you're looking for a pumpkin soup variant for your holiday menu, you should take a look at mine.

Why do you use Hokkaido pumpkin for soup?

There are over 500 types of pumpkin in total. Crazy, right? But not all of them can be used for cooking or baking. I use Hokkaido pumpkin for pumpkin soup. It tastes aromatic and mildly nutty.

The best thing is that we save ourselves a laborious step in the preparation. Because we can eat the Hokkaido with the skin on - this becomes pleasantly soft when cooked or baked.

If you don't mind peeling, you can also use the butternut squash for the pumpkin soup with coconut milk.

Recipe recommendation

Creamy butternut pumpkin soup

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