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Anna Lewandowska

Pumpkin and cardamom cream soup

Hokkaido pumpkin cooked with potatoes in stock, blended with sauteed onion, garlic, ginger and coconut milk, seasoned with turmeric and cardamom and topped with toasted pumpkin seeds.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Soup
Cuisine: Polish
Calories: 260
Ingredients Method Notes

Ingredients
  

  • 150-200 g potatoes
  • 1 kg Hokkaido pumpkin
  • 1 garlic clove
  • 1/2 onion
  • a piece of ginger
  • 1 tablespoon olive oil
  • 2 cups stock
  • 1/2 can coconut milk
  • 1/2 tablespoon turmeric
  • a pinch of sea salt
  • a pinch of black pepper
  • 1 teaspoon cardamom
  • a handful of pumpkin seeds

Method
 

  1. Peel the potatoes, take out the pumpkin flesh and dice both.
  2. Cook them in the stock until soft.
  3. Chop the onion and garlic and grate the ginger, then fry them lightly in a pan with the olive oil.
  4. Transfer them to the soup along with the coconut milk and blend until smooth.
  5. Season with turmeric, cardamom, salt and pepper off the strongest heat.
  6. Toast the pumpkin seeds in a dry pan and sprinkle them over each serving.

Notes

Ingredient quantities are taken from the recipe box as published. Calories and the number of servings are approximate.