Hokkaido ginger soup with candied pumpkin seeds

Hokkaido-ginger-soup-with-candied-pumpkin-seeds-7
A super easy, aromatic soup with crispy-sweet 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)

1Hokkaido pumpkin
100 gpumpkin seeds
60 mlwater
65 gsugar
4onions (small)
25 gginger
1chili (to taste)
100 mlwhite wine
600 mlvegetable stock
200 mlcoconut 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

Hokkaido ginger soup with candied pumpkin seeds

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

Hokkaido ginger soup with candied pumpkin seeds

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

parchment paper

Step 3

Hokkaido ginger soup with candied pumpkin seeds

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

Hokkaido ginger soup with candied pumpkin seeds

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

Hokkaido ginger soup with candied pumpkin seeds

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

Hokkaido ginger soup with candied pumpkin seeds

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

200 ml coconut milk

Step 7

Hokkaido ginger soup with candied pumpkin seeds

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