It is now clear: autumn is in full swing. Although we are occasionally spoiled by a lovely autumn sun, it is getting colder and the days are getting shorter. It's time for fun and comfort food ! That is why today we share a recipe for a spicy pumpkin soup with ginger and coconut milk to serve during cozy evenings with friends. In passing , we also tip you our favorite dinner tables to make your dinner with friends a success .
The recipe for this spicy pumpkin soup with ginger and coconut milk comes from our graphic designer Eva. Not only does she have a sense of style and an eye for detail in her visuals and designs , she is also a real connoisseur in the kitchen. This pumpkin soup is a bit spicy, which creates a nice warm feeling inside. The coconut milk provides a creamy touch, an important condition for comfort food.
Ingredients for one large pan of spicy pumpkin soup
Olive oil
1 large onion
1 garlic clove
1 small green pepper
1 large bottle gourd or round pumpkin
Piece of ginger about 1 by 2 cm
1 stalk of lemongrass
600 ml vegetable stock
400 ml coconut milk
3 tbsp yellow curry
For the finishing touch : finish the soup with some (flat) parsley, cooking cream and roasted pumpkin seeds. This recipe is vegan, use soy cooking cream to keep the recipe 100% plant-based. Serve with a warm bun from the oven, if desired.
Start by cutting the pumpkin into cubes. You can do that with peel. Make sure you have a razor-sharp mass, or grill it briefly in the oven. Then the pumpkin is easier to cut. Tip from Eva: in many supermarkets you will also find pre-cut cubes of pumpkin (in the refrigerated section or in the freezer). Saves you the risk of cutting your fingers...
Chop the onion and garlic and also cut the pepper and ginger into small pieces. Heat some olive oil in a pot and fry the onion and garlic in it. Then add the pumpkin, pepper, ginger and lemongrass stalk. Fry everything briefly. Then pour in the broth and bring everything to a boil. Let everything simmer on low heat for about 20 minutes until the pumpkin is cooked. Then remove the lemongrass and puree the soup with the hand blender.
Finally, add the curry and coconut milk. Play with this a bit: the more curry, the spicier the soup, with the coconut milk you flatten the spiciness a bit. Continue to heat the soup, but do not bring it to a boil. This will prevent the coconut milk from separating.
If necessary, season with salt and pepper and serve with roasted pumpkin seeds, some parsley and a little (vegetable) cooking cream.
While the pumpkin soup is simmering, we would like to give you some inspiration for your dining area. At Furnified we have a large collection of dining tables . You will find the latest trends with us: round and oval tables, but also long rectangular tables to welcome all your friends and family.
Opt for classy and stylish and go for a marble table (also works very well as a nice background for all your food photos ;-)), or for a warm wooden table in walnut or oak. Our favourites? The Montreal round marble table , the walnut oval table and the Sophia rectangular marble table , available in different colours.
Complete your dining area with the right dining chairs. Here too you will find the latest trends at Furnified , such as the wooden chair Lorenz or the retro Swing chairs with rattan. Curious about our complete collection of dining tables and chairs? Then visit our showroom in Antwerp or Amsterdam .
Oh and bon appetit!
Combine our Vintage wall cabinet with our Mortex coffee tables and really bring your living room to life.
