Food, Recipe

coconut curry hokkaido pumpkin soup

Here are some things I love about fall in Copenhagen:


Lake-side beers at Norrebro Bryghus. The best post-Monday work treat.


Brunches with friends. Fresh squeezed OJ. Danish pancakes. Eggs. Hangovers. Chats. Danish minimalism. Light.


Candles. Candles everywhere. I cannot exist in a space without candles these days. Also probably because the sun now sets around 3:45.


PUMPKIN SOUP. I had been wondering what to do with the hokkaido pumpkins at the store. They are like little orange gourds, but I’d never seen or used them before. Lo and behold, they are the creamiest, most awesome fall vegetable ever. I thought butternut squash was a winner but these are something else. This soup is just perfect – it’s hearty, it’s not watery, it’s creamy and slightly sweet from the coconut but also spicy and the three flavors (pumpkin, curry, coconut) are killer. I topped mine with the requisite Sriracha and more curry, it’d also be good with a swirl of cream or some pumpkin seeds on top.

graeskarsuppe / hokkaido pumpkin soup

4 cloves of garlic, minced

1 knob of ginger, around 1×1′ chunk (but if you’re a ginger lover, you can double this), diced

1 medium sized onion, diced

3 tablespoons olive oil

2 teaspoons curry powder

1 tsp salt, 1 tsp pepper

1/3 cup coconut milk, any kind (light, full-fat, your choice)

1 bouillon cube

3 cups water

3 fingerling potatoes, cubed

1 medium hokkaido pumpkin, cut into 1′ sized chunks, seeds removed

Combined garlic, ginger, onion, olive oil, curry powder, salt and pepper in a soup pot over medium heat and cook until the onions have softened. Add coconut milk and cook for 5 more minutes, stirring consistently. Add the bouillon cube, water, potatoes, and pumpkin. Cover and let simmer on low-medium heat for around 25 minutes, or until both the pumpkins and potatoes are completely soft when pierced with a fork. Use an immersion blender to blend all of the soup.