Pumpkin Soup Recipe – The Ingredients

Here is an overview of the ingredients. As always, you will find the exact quantities at the bottom of the recipe cards:

• Hokkaido squash: The great thing about Hokkaido squash is that you can use it with the skin on. Instead of Hokkaido squash, you can also use butternut squash or another type of edible squash.
• Onions & Garlic: Sautéing them in oil and butter creates an aromatic base for the soup. As an alternative, you can use shallots.
• Oranges: The oranges provide a refreshing citrus note and add a hint of sweetness. I add half of the freshly squeezed orange juice while cooking, and save the other half for seasoning at the end. Instead of freshly squeezed orange juice, you can also use store-bought orange juice.
• Ginger: I sauté the ginger together with the onions and garlic in oil and butter beforehand; this brings out a wonderful aroma and flavor and gives the soup a pleasant spiciness and warmth.
• Coconut milk: Coconut milk gives the soup a rich, creamy texture and a mild coconut flavor. If you don’t have coconut milk on hand, you can use heavy cream or plant-based milk alternatives such as almond, soy, or oat milk.
• Chili (optional): If you like it spicy, you can add chili to spice up the soup a bit. However, this is optional and can be adjusted to your personal taste.
• Spices: salt, pepper, turmeric, and nutmeg
• Serving Suggestion: Pumpkin seeds, balsamic vinegar, and fresh baguette