Pumpkin sweetens the cold winter months - we refine the soup classic with our kimchi
Ingredients
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50 g the new kimchi
1 Hokkaido pumpkin
1 piece of ginger about 2cm
1 onion
2-3 carrots
spring onion
1 clove of garlic
1 can of coconut milk
vegetable broth
chili flakes
salt & pepper
parsley
Soy Cuisine
pumpkin seed mix
bread
Here is how we proceed
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Wash the pumpkin, pat dry and cut in half so you can easily scrape out the seeds with a tablespoon. Then cut into pieces about 3cm wide to give them a delicious roasted flavor. If the pumpkin cubes are too small, they will be cooked through too quickly.⠀
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Peel and dice the onion. Likewise, peel and chop the garlic. Put both in a large pot in which vegetable oil has already been heated and sauté until translucent.⠀
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In the meantime, also chop the ginger and add it to the pot together with the pumpkin cubes and carrots - continue to sauté everything together.⠀
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Once the pumpkin and carrots have the desired roast, deglaze with broth, season with chili, salt and pepper and simmer covered over a mild heat for about 15-20 minutes.⠀
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Then use the blender - finely puree everything and season again with the desired spices.⠀
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Add coconut milk and heat again briefly.⠀
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Pour the soup into a deep plate. Serve with soy cuisine, pumpkin seeds, chopped parsley, green onions and "the new kimchi" and enjoy.
If you like, you can fry bread cubes, that gives the extra crunch in the soup :)
