On a cold, gray autumn day, there’s hardly anything more comforting than a warming pumpkin soup.
We love giving the pumpkin soup a few extra ingredients that add an exciting twist: carrots, ginger, and coconut milk not only enhance the flavor but also provide an extra dose of nutrients.

And the best part: our recipe is not only delicious but also sustainable! The vegetables can be used with their skins, and the pumpkin seeds make a perfect topping.
We also use our MANI Extra Virgin Olive Oil Selection in the reusable deposit bottle for this pumpkin soup – full flavor without any waste!

Ingredients:

• 1 onion, chopped
• 2 garlic cloves, chopped
• 1 thumb-sized piece of ginger, chopped
• 2 tbsp MANI extra virgin olive oil, Selection
• 300 g carrots
• 500 g Hokkaido pumpkin
• 250 ml coconut milk
• 600 ml vegetable broth
• Sea salt and pepper
• Toppings: Pumpkin seeds, fresh herbs, MANI extra virgin olive oil, Selection 

Instructions:

1. Remove the seeds from the pumpkin, rinse the seeds, and pat dry.
2. Cut the pumpkin and carrots (unpeeled) into approx. 1 cm pieces.
3. Sauté the chopped onion in olive oil for about 10 minutes over medium heat, then add the chopped garlic and ginger and cook for another minute.
4. Add the carrot and pumpkin pieces, season with salt and pepper, and briefly sauté.
5. Add the coconut milk and vegetable broth to the pot and simmer for 15–20 minutes until the vegetables are soft.
6. Meanwhile, roast the pumpkin seeds in a pan with a little olive oil, and season with salt and pepper.
7. Puree the soup until smooth, taste and adjust seasoning, and add some water if you prefer a thinner consistency.
8. Serve topped with the roasted pumpkin seeds and, if desired, fresh herbs, a little coconut milk, and a good drizzle of MANI olive oil.

Mani- Tip: 

If you don’t like the pumpkinseeds with shells, roast the pumpkin seeds until the shells start to crack. Let them cool briefly afterward, then the shells can be easily removed by hand.