Asian Cream of Pumpkin Soup with Pastries
A rich yet light vegetable soup of orange hued vegetables. It is autumn in a bowl! Serve with puff pastry shapes to serve alongside for a tasty lunch
- Preparation Time25 mins
- Cooking Time30 mins
Nutrition per serving
- Energy539 Kcals
For the cream of pumpkin soup:
- 600 g pumpkin flesh, e.g. Hokkaido
- 1 potato
- 2 carrots
- 10 g ginger, peeled
- 2 shallots, peeled
- 1 small jalapeno chilli
- 1 garlic clove
- 20 g butter
- 400 ml coconut milk
- 400 ml vegetable stock
- 1 stalk lemon grass
- 3-4 tbsp Kikkoman Naturally Brewed Soy Sauce
For the pastries:
- 100 g puff pastry, thawed if frozen
- 1 egg yolk
- pumpkin seeds
- sesame seeds
Preheat the oven to 180C/ Gas 4.
Dice the pumpkin flesh, peel the potatoes and carrots and chop finely. Finely chop the ginger and shallots. Deseed the chilli and finely chop. Melt the butter in a pan, briefly saute all the finely chopped vegetables and diced pumpkin.
Pour in the coconut milk and vegetable stock and bring to a simmer. Halve the lemon grass stalk vertically and add to soup and continue to simmer for 20 minutes.
Meanwhile roll out the pastry and cut into moon and star shapes using pastry cutters (or any shape you like). Beat the egg yolk and brush over the shapes and sprinkle over pumpkin and sesame seeds on top. Bake in the oven for approx 8 minutes until golden brown. Set aside.
Once the soup has had 20 minutes, turn off the heat and remove the lemon grass. Allow to cool a little then puree it in a blender or with a stick blender and season to taste with the Kikkoman soy sauce.
Serve in bowls with the warm pastries on the side.