This hauntingly delicious soup that combines flavors of roasted pumpkin with the smooth essence of saké. Infused with garlic, ginger, and a touch of coconut milk, this velvety soup is perfect for chilly evenings and is a showstopper for any guest.
Ingredients
- 2 cups pumpkin puree (fresh or canned)
- 1 cup saké
- 1 cup coconut milk
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- Salt and pepper to taste
- 2 tablespoons olive oil
- Pumpkin seeds for garnish
- Cream for ghostly swirls (optional)
Directions
In a large pot, heat olive oil over medium heat.
Add chopped onion and sauté until translucent, about 5 minutes.
Stir in minced garlic and grated ginger, cooking for another minute until fragrant.
Add pumpkin puree, saké, coconut milk, cumin, cinnamon, salt, and pepper.
Stir to combine, then bring the mixture to a gentle simmer.
Allow soup to cook for about 15-20 minutes, stirring occasionally.
Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
Taste and adjust seasoning as desired.
Serve warm, garnished with pumpkin seeds and swirls of cream to create spooky designs.
