Hokkaido ginger soup with candied pumpkin seeds

Hokkaido ginger soup with candied pumpkin seeds

Based on 190 ratings
Mengting

Mengting

Founder at Kitchen Stories

www.kitchenstories.com

Difficulty

Medium 👍

Preparation

40 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
½
Hokkaido pumpkin
2
onions
12½ g
ginger
½
chili
50 ml
white wine
300 ml
vegetable broth
100 ml
coconut milk
50 g
pumpkin seeds
30 ml
water
32½ g
sugar
salt
pepper
vegetable oil (for frying)
pumpkin seed oil (for garnish)
MetricImperial

Utensils

saucepan (small), cooking spoon, parchment paper, knife, cutting board, saucepan (large), immersion blender

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How-To Videos

how-to-candy-nuts

How to candy nuts

homemade-vegetable-stock

Homemade vegetable stock

how-to-peel-ginger

How to peel ginger

how-to-cut-hokkaido-pumpkin

How to cut Hokkaido pumpkin

Nutrition per serving

Cal369
Fat17 g
Protein16 g
Carb41 g
  • Step 1/7

    Place pumpkin seeds, water, and sugar in a small saucepan. While stirring constantly, heat until the water has fully evaporated and the sugar has caramelized and is amber-colored. The pumpkin seeds should rise slightly in the middle.
    • 50 g pumpkin seeds
    • 30 ml water
    • 30 g sugar
    • saucepan (small)
    • cooking spoon

    Place pumpkin seeds, water, and sugar in a small saucepan. While stirring constantly, heat until the water has fully evaporated and the sugar has caramelized and is amber-colored. The pumpkin seeds should rise slightly in the middle.

  • Step 2/7

    Place the candied pumpkin seeds on a sheet of parchment paper to cool.
    • parchment paper

    Place the candied pumpkin seeds on a sheet of parchment paper to cool.

  • Step 3/7

    Cut onion into cubes and finely chop ginger and chili. If you wish to make the dish milder, remove the seeds from the chili. Halve the pumpkin, remove the seeds with a spoon, and cut the flesh of the pumpkin into cubes.
    • ½ Hokkaido pumpkin
    • 2 onions
    • 12½ g ginger
    • ½ chili
    • knife
    • cutting board

    Cut onion into cubes and finely chop ginger and chili. If you wish to make the dish milder, remove the seeds from the chili. Halve the pumpkin, remove the seeds with a spoon, and cut the flesh of the pumpkin into cubes.

  • Step 4/7

    In a large saucepan, sauté the onions, ginger, and chili in some vegetable oil until translucent. Add the pumpkin and continue to sauté, seasoning with a pinch of sugar, salt, and pepper.
    • ½ tbsp sugar
    • salt
    • pepper
    • saucepan (large)

    In a large saucepan, sauté the onions, ginger, and chili in some vegetable oil until translucent. Add the pumpkin and continue to sauté, seasoning with a pinch of sugar, salt, and pepper.

  • Step 5/7

    Deglaze pan with white wine. Add the vegetable stock. Cover with a lid and cook on a medium-low heat for approx. 20 – 25 min.
    • 50 ml white wine
    • 300 ml vegetable broth

    Deglaze pan with white wine. Add the vegetable stock. Cover with a lid and cook on a medium-low heat for approx. 20 – 25 min.

  • Step 6/7

    Add the coconut milk and simmer on low heat for approx. 5 – 7 min.
    • 100 ml coconut milk

    Add the coconut milk and simmer on low heat for approx. 5 – 7 min.

  • Step 7/7

    Remove the saucepan from the heat and puree the soup with a hand blender. To serve, fill a deep dish and garnish the soup with the candied pumpkin seeds and a few drops of pumpkin seed oil.
    • pumpkin seed oil (for garnish)
    • immersion blender

    Remove the saucepan from the heat and puree the soup with a hand blender. To serve, fill a deep dish and garnish the soup with the candied pumpkin seeds and a few drops of pumpkin seed oil.

  • Enjoy your meal!

    Hokkaido ginger soup with candied pumpkin seeds

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