Hokkaido ginger soup with candied pumpkin seeds

Step 1/7

• 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

• parchment paper

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

Step 3/7

• 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

• 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

• 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

• 100 ml coconut milk

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

Step 7/7

• 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!