Pumpkin soup is probably the most popular and favorite soup to have during the fall season. Easy to make, sweet and velvety, it’s very hard to resist! Pair it with our very own semi-sweet white wine Thaleró White for a quick and satisfying dinner, which at the same time can be combined with…Halloween by utilizing the abundance of pumpkins that flood the markets!
Ingredients:
- 2 tbsps coconut oil
- 1 onion, cubed
- 2 garlic cloves, finely chopped
- 2 cm. fresh ginger, grated
- ½ kg pumpkin
- ½ tsp. cumin
- ½ tsp. paprika
- ¼ tsp. cayenne pepper (optional)
- 1 lt vegetable broth
- 400 ml coconut milk
To serve:
- Pumpkin seeds
- Thyme springs
Preparation:
- Heat the coconut oil to a saucepan.
- Add the onion, garlic and ginger and let them wither.
- Add the pumpkin and stir for 2 minutes.
- Add the cumin, paprika, cayenne pepper, season with salt and pepper and stir.
- Add the vegetable broth and let the ingredients boil for 45 minutes, until the pumpkin softens.
- Puree the soup in a blender and add the coconut milk. Bring to a boil again.
- Serve with pumpkin seeds and fresh thyme, next to a glass of Thaleró White from Oenou Yi – Ktima Vassiliades!
