Hokkaido ginger soup with candied pumpkin seeds
Difficulty: Medium
Time: 40 min. preparation time, 0 min. baking time
Nutrition: Calories ca 369 / Protein 16g / Carbohydr. 41g / Fat 17g
Ingredients (4 servings)
| 1 | Hokkaido pumpkin |
| 100 g | pumpkin seeds |
| 60 ml | water |
| 65 g | sugar |
| 4 | onions (small) |
| 25 g | ginger |
| 1 | chili (to taste) |
| 100 ml | white wine |
| 600 ml | vegetable stock |
| 200 ml | coconut milk |
| vegetable oil for frying | |
| salt | |
| pepper | |
| pumpkin seed oil to garnish |
Utensils
hand blender, baking paper, large pot with lid, small saucepan, cooking spoon, cutting board, knife
Wine Tip
Silvaner, dry, 2012
This aromatic white wine is delightful with its fine, fruity aromas and distinct acidity. This Rhine-Hessian wine specialty gently plays with the mild bite of the ginger and is the ideal pairing for this delicious soup.
Step 1
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.
cooking spoon, small sauce pan
100 g pumpkin seeds / 60 ml water / 60 g sugar / salt
Step 2
Place the candied pumpkin seeds on a sheet of parchment paper to cool.
parchment paper
Step 3
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.
cutting board, knife
4 onions / 25 g ginger / 1 chili (to taste) / 1 Hokkaido pumpkin
Step 4
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.
large saucepan, cooking spoon
sugar / salt / pepper
Step 5
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
Step 6
Add the coconut milk and simmer on low heat for approx. 5 – 7 min.
200 ml coconut milk
Step 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.
hand blender
pumpkin seed oil to garnish
