Autumn is pumpkin season!

Pumpkin soup with ginger and coconut milk

A market day in Lyon...

🍁The air is getting cooler, the leaves on the trees have long since turned all shades of red and orange: there's no doubt about it, autumn is here! And it's the perfect season to discover France's cultural, gastronomic and regional treasures at the weekly markets. 

It´s autumn in Lyon

🍁For me as a German who has been living in France for 21 years, Saturday or Sunday morning is the best day of the week – it's market day in my part of town! Without a specific recipe in mind, I often go out, let myself drift and be inspired by the enthusiasm of the market vendors. Fresh goods are offered everywhere and you can try them! 

My bags are quickly filled to the brim with delicacies – a quick and friendly “Au revoir Madame!” and “Merci à bientôt!” – and then a detour to my favorite bar for a glass of wine! What could be better! 

Pumpkin soup with ginger and coconut milk

800 g Hokkaido pumpkin, cleaned and weighed

600 g carrots, peeled and weighed

1 piece of ginger, approx. 5 cm long

1 onion

2 tbsp. butter

1 liter vegetable broth

500 ml coconut milk

salt and pepper

soy sauce

1 lemon (juice)

Exotic and delicate!

Peel and dice the pumpkin, carrots, ginger and onion, and sauté in the butter. Add the vegetable stock and simmer for about 15-20 minutes until soft. Then puree very finely, passing through a sieve if necessary. Stir in the coconut milk, season with salt, pepper, soy sauce and lemon juice to taste and heat through again. Serve garnished with coriander leaves.

A quick, slightly exotic soup, nice for a meal. I always use a Hokkaido for this soup, as it doesn't need to be peeled. In Thailand, pumpkin soup is eaten with small shrimps added.

ENJOY!