Pumpkin Soup with Cherry Peppers Recipe

This pumpkin soup combines butternut or Hokkaido pumpkin with aromatic cherry peppers and coconut cream – creamy, spicy and ideal for cold days.

This soup brings warmth to everyday life: creamy pumpkin, a touch of heat from cherry peppers, and a hint of coconut. The combination of vegetable stock, coconut cream, and a gentle blend of spices makes this pumpkin soup particularly well-rounded and aromatic.

Ingredients for 4 people

Fresh ingredients

• 350 g butternut squash or Hokkaido pumpkin

• 35 g peeled, diced carrots

• 35 g peeled, finely chopped onions

• 5 g peeled, finely chopped ginger root

• ½ finely chopped garlic clove

• 50 g diced red bell pepper

• 6 finely chopped cherry peppers + some stock for seasoning

• 30 g diced celery

• 0.5 l vegetable stock

• 50 ml cream

• 50 ml unsweetened coconut milk or light coconut milk

From the stock

• 3 tablespoons olive oil

• 1 tbsp tomato ketchup

• ½ tsp curry

• 2 pinches of paprika powder

• 1 pinch of sugar

• Salt & pepper

preparation

1. Sauté vegetables:
   Peel and dice the pumpkin. Sauté it together with carrots, onions, ginger, garlic, bell peppers, cherry peppers and celery in olive oil for about 10 minutes.

2. Season and deglaze:
   Add curry powder, paprika powder, and tomato ketchup. Deglaze with vegetable stock and add the cherry pepper brine.

3. Let it simmer:
   Cook everything until soft, about 25 minutes

4. Prepare the coconut cream:
   Whip together cream, coconut milk and sugar.

5. Purée:
   Purée the soup with a hand blender. While blending, slowly incorporate the coconut cream until the desired creaminess is reached.

6. Serve:
   Season with salt and pepper and enjoy hot.