Preparation
- Wash and deseed the pumpkin and cut it, skin and all, into cubes of about 3 cm; peel the carrots, ginger and onion and chop them small.
- Melt the butter in a pan and briefly sweat the pumpkin, carrots, ginger and onion in it.
- Pour in the vegetable stock and simmer for 15 to 20 minutes until the vegetables are soft.
- Blend the soup until very smooth, pressing it through a sieve if necessary, and stir in the coconut milk.
- Season with salt, pepper, soy sauce, lemon juice and, if you like, a pinch of cayenne pepper, and heat through once more.
- Serve with coriander leaves and, if you like, a drizzle of pumpkin seed oil.
Drink with it
White wine · excellent match
Riesling, off-dry
A little residual sweetness and fresh acidity carry the pumpkin and coconut, and the citrus fruit picks up the lemon juice in the soup.
Which wine pairs with food? A simple approach to choosingWhite wine · excellent match
Gewürztraminer, off-dry
Lychee and rose spice with a soft richness suit the ginger and coconut milk, and a hint of residual sugar meets the sweetness of the pumpkin.
Wheat beer · good match
Hefeweizen (wheat beer), well chilled
The banana and clove aromas of the wheat beer mirror the coconut and ginger, and the carbonation loosens the creamy soup.
Wheat Beer: Where Do Banana and Clove Come From?Spiced rum · good match
Spiced rum highball with ginger beer and ice
The ginger beer picks up the ginger in the soup, and the vanilla and spice of the rum suit the pumpkin and coconut.
What is spiced rum? Pay attention to the legal designation