Hokkaido ginger soup with candied pumpkin seeds

Hokkaido ginger soup with candied pumpkin seeds

Based on 110 ratings

Difficulty

Medium 👍
40
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
Hokkaido pumpkin
onions (small)
25 g ginger
chili (to taste)
100 ml white wine
600 ml vegetable stock
200 ml coconut milk
100 g pumpkin seeds
60 ml water
65 g sugar
vegetable oil for frying
salt
pepper
pumpkin seed oil to garnish
Metric
Imperial

Utensils

  • cooking spoon
  • small sauce pan
  • parchment paper
  • cutting board
  • knife
  • large saucepan
  • hand blender

Nutrition per serving

Cal
369
Protein
16g
Fat
17g
Carb
41g

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.
  • 100 pumpkin seeds
  • 60 ml water
  • 60 sugar
  • salt
  • cooking spoon
  • small sauce pan

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.
  • 4 onions
  • 25 ginger
  • 1 chili (to taste)
  • 1 Hokkaido pumpkin
  • cutting board
  • knife

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.
  • 1 tsp sugar
  • salt
  • pepper
  • large saucepan
  • cooking spoon

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.
  • 100 ml white wine
  • 600 ml vegetable stock

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.
  • 200 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 to garnish
  • hand 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.