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Hokkaido Ginger Soup with Candied Pumpkin Seeds

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Appetizer, Soup
Cuisine Asian-Inspired, Fusion
Servings 4

Ingredients
  

  • 1 Hokkaido pumpkin
  • 100 g pumpkin seeds
  • 60 ml water
  • 65 g sugar
  • 4 onions (small)
  • 25 g ginger
  • 1 chili (to taste)
  • 100 ml white wine
  • 600 ml vegetable broth or water
  • 200 ml coconut milk
  • to taste pumpkin seed oil

Instructions
 

  • Combine water and sugar in a saucepan. Bring to a boil and add pumpkin seeds. Simmer until seeds are coated and slightly softened. Spread on parchment paper to cool and harden.
  • Peel and cube the Hokkaido pumpkin.
  • Finely chop the onions and ginger, and mince the chili.
  • Sauté the onions, ginger, and chili in a large pot until softened.
  • Add the cubed pumpkin and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer until the pumpkin is tender (about 20-25 minutes).
  • Add the coconut milk and simmer for another 5-7 minutes.
  • Remove the pot from the heat and puree the soup with a hand blender until smooth.
  • Serve the soup garnished with the candied pumpkin seeds and a few drops of pumpkin seed oil.
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