5 Feb 2014 | Kempinski Hotel Marinela Sofia
Pumpkin soupKempinski Hotel Zografski

Andy's Culinary Book: Pumpkin soup with ginger and coconut milk garnished with coconut chips and pumpkin seeds

February... Real cold outside where the trees shiver in their snowy attire.

To beat the cold, let's make some hot pumpkin soup with ginger and coconut milk together with Chef Andy!

To prepare 6 portions of this hot elixir you will need the following products:

  • 600-700 gr of yellow pumpkin peeled and cut into cubes 
  • 60 gr of chopped white onion 
  • 80 gr of fresh ginger root, peeled and cut into very small cubes 
  • The juice from 2 oranges 
  • 40 gr of green celery 
  • 1 stick of cinnamon 
  • 1 coconut 
  • 200 ml of canned coconut milk 
  • Pumpkin seeds 
  • Oil 
  • Olive oil 
  • Salt 
  • White pepper 

Once the products are ready, you will feel warmer in anticipation of the hot soup taste and can already start the preparation process.

The most time-consuming activity is the preparation of the coconut chips. For this, break the coconut and take the nut out of its shell. Peel the pieces and using a peeler, cut coconut stripes of different length. Put them on baking paper in a warm room or in the oven so that they become dry and crispy.

Put equal quantities of oil and olive oil in a fying pan and before the mixture has reached maximum temperature, add the pumpkin seeds and stir for a while. They crack - what an appetizing smell! Put some salt and move the mixture in a metal saucepan to cool. After these short and easy steps, the pumpkin oil is ready to be stored and used for a long time!

Now comes the time for the soup itself!

Warm a saucepan of 3-4 litres, put oil at its bottom and fry the ginger cubes, celery and the onion. Add the pumpkin and continue frying. Pour 1,5 litres of water or vegetable broth, a piece of cinnamon and leave to boil for 30 minutes.

After achieving a homogeneous puree, strain the soup and use a sieve to avoid ginger threads. Pour coconut milk into the saucepan and add salt and white pepper. Leave to boil until the soup thickens. Put a piece of butter and decorate with coconut chips and pumpkin seeds.

We are sure you are warm now! Enjoy the wonderful hot taste!

5 Feb 2014

Post your comment

  • Kempinski Hotel Zografski Sofia | 14/02/2014 8:27pm (1 year ago)

    Dear Roland, your way of preparing pumpkin soup sounds also very tasty. We will for sure try it as well!

  • Roland Reppin | 14/02/2014 7:07pm (1 year ago)

    Hi folks,

    I cook it the same way but in the ent I add some liute chushki bombi - red hot chili peppers sliced into rings, but only two or three rings each. So it is sweet, sometimes hot and crunchy. Enjoy the soup. Pozdravi ot Germania.

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