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Pumpkin soup doesn't always have to be cooked with Hokkaido. You can find my delicious recipe for butternut pumpkin soup here:
How long does pumpkin soup with coconut milk last?
Pumpkin soup doesn't keep for a particularly long time - it keeps in the fridge for up to three days. After eating, transfer the leftovers into a well-sealable container.
Alternatively, you can freeze it immediately after cooking, then it will last for 2-3 months.
Is pumpkin soup with coconut milk low carb?
The Hokkaido pumpkin is one of the vegetables with lower carbohydrates. If you prefer my pumpkin soup with coconut milk as a low-carb version, then leave out the carrots and use a little more pumpkin instead. This will give you a delicious low-carb pumpkin soup, a great option.
Pumpkin soup Thermomix recipe
The classic pumpkin soup is practically prepared by itself in the Thermomix. See here for the pumpkin soup Thermomix recipe:
Pumpkin soup is so healthy
The pumpkin soup with coconut milk is a real vitamin bomb.
Did you know that it is not only good for our soul, but also for our health? On the one hand, the pumpkin provides important fiber. On the other hand, it scores with vitamins A, C, E and B vitamins, as well as magnesium, potassium and iron.
Together with the anti-inflammatory ginger, this pumpkin soup strengthens our immune system
Nutritional values per serving
Nutritional values per serving:
Calories: 436 kcal
Carbohydrates: 42 g
Protein: 8 g
Fat: 25 g
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Ingredients for 4 servings
800 g Hokkaido pumpkin
600 g carrots
1 onion
2 cloves of garlic
1 piece of fresh ginger (3-4 cm)
1 tbsp butter
1 tsp turmeric (ground)
1 liter
400 ml (1 can)
1 tbsp soy sauce
Salt
Pepper
Lemon juice (as desired)
For garnish
fresh herbs (coriander or parsley)
Preparation:
Wash the pumpkin, halve it and scrape out the seeds with a tablespoon. Cut the pumpkin into cubes.
Clean, peel and slice the carrots. Peel the onion and dice finely. Peel the garlic and ginger and chop roughly.
Heat the butter in a large pot. Sauté the onion, garlic and ginger for about 1 minute. Add the turmeric and sweat briefly. Add the pumpkin and carrots. Mix everything together and fry for 2-3 minutes over medium heat.
As soon as you can smell the roasted aromas, deglaze the vegetables with stock. Bring everything to the boil and simmer covered over a low heat for about 20 minutes.
Remove the pot from the heat. Puree the soup finely with a hand blender and then put it back on the hot stove.
Finally, add the coconut milk. Mix everything well and bring the soup to the boil again. Season with salt, pepper, soy sauce and lemon juice to taste.
Serve the pumpkin soup with herbs and enjoy!
My insider tip:
You can vary the pumpkin soup individually with spices and turn it into a personal culinary experience. My favorite combination: ginger, cumin and a pinch of cinnamon - that gives it a real kick. If you like it extra spicy, you can stir in a chopped fresh chili pepper or chili flakes.
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