I have to admit, I didn’t particularly like pumpkin until once I mistakenly took pumpkin soup at a dinner. Since it was already on my plate, it would have been rude to refuse to eat it so I tried it. Fortunately, the chef was generous with spices and I had to realise that the soup was delicious. Since then I prepared it already several times, and my family loves it too.
- 1 pumpkin, peeled, cut into larger slices, seeds and soft parts removed
- salt, pepper, olive oil
- 4 cloves of minced garlic
- 1 tsp. grated ginger
- hot pepper to taste (I use the hottest peppers available)
- 1 can coconut milk
- water or broth, approximately half a litre
First, spray the pumpkin slices with oil and season it with salt and pepper. Put it on a baking tray and bake it for 30-45mins on 180 Celsius, until it gets soft. Once they’re baked, let them cool. Fry the garlic on a bit of oil. Put everything (including the liquids) in a food processor and mix it until you get a smooth but thick cream soup. You can regulate the thickness by adding more water. Cook it for 10-15 minutes until it boils, then serve it with hot croutons.