Creamy pumpkin, cocooned in velvety coconut milk with a hint of ginger, sets the stage for this comforting delicacy. Crowned with pieces of honey roast smoked salmon, this soup harmonises creamy sweetness with the alluring smokiness of the fish. With each spoonful, relish the luxurious textures and the delightful union of earthy pumpkin and the rich, smoky essence of salmon.
- 1 Hokkaido pumpkin
- 1 can coconut milk
- 1 knob of ginger
- 1 package honey roast smoked salmon
- Salt and pepper to taste
- Chilli pepper, finely chopped
- Hot paprika powder
- 1 liter broth
Wash the Hokkaido pumpkin, remove the seeds, and cut it into cubes. Place 1 liter of broth in a saucepan and cook the pumpkin cubes until soft, approximately 20 minutes depending on the size of the cubes.
Puree the cooked pumpkin. Add the coconut milk and grate the ginger into the mixture. Note that ginger has a strong taste, so add it cautiously. Season the soup with salt, pepper, finely chopped chilli pepper, and a dash of hot paprika according to your taste preferences.
Break the honey roast smoked salmon into pieces.
Ladle the soup into serving bowls and top each bowl with the pieces of honey roast smoked salmon before serving.
This Pumpkin Soup with Honey Roast Smoked Salmon blends the creamy richness of coconut-infused pumpkin with the delicate smokiness of salmon, resulting in a comforting soup that’s both flavourful and visually appealing.
More Smoked Salmon Recipes:
Irish Organic Connemara Smoked Salmon and Lemon Risotto
Smoked Salmon Eggs Benedict Royale
Chocolate Blinis with Smoked Salmon & Poached Lemon