"A few times a year, Chef Thomas Lambrechts visits us in the store. He is the brand ambassador for Demeyere and takes our customers on a journey into the world of stainless steel cooking. During these demonstrations, he makes the most delicious greats, including this delicious Asian pumpkin soup!'' - Michael
Let's get started!
- Cut the butternut squash into cubes and the onion into large pieces. Heat the olive oil in a saucepan and add the squash and onion. Brown the squash and onion well, then deglaze with the stock.
- Then add the garlic, ginger and pepper. Let it simmer gently for 30 minutes.
- Blend the soup until smooth with a hand blender. For an even smoother result, you can strain it and blend the pulp (with a little stock) in a blender. Then add it back to the stock.
- Now add the coconut milk and season to taste with pepper and salt. Enjoy!
Tip
For an extra full and sweet flavour, roast the squash in the oven at 200°C for 25-30 minutes first.
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