Zupa Z Dyni Z Imbirem

Name: Zupa Z Dyni Z Imbirem
Prep time: 15 min
Cook time: 48 min
Total time: 1 h 3 min
Cuisine: Polish
Ingredients: 1200 g Hokkaido pumpkin, washed, unpeeled, seeded, cubed; 1 Onion, diced; 3 clove Garlic, minced; 25 g Ginger, fresh, peeled, grated; 200 ml Orange juice; 40 g Butter; 900 ml Vegetable broth, hot; 250 ml Coconut milk, shaken; 1 tsp Turmeric, ground; 30 g Pumpkin seed, toasted; 7 g Salt; 2 g Black pepper, freshly ground

Zupa Z Dyni Z Imbirem · ready in 1 h 3 min · 5 servings · 330 kcal per serving · easy · 12 ingredients

A velvety modern Polish pumpkin soup where nutty Hokkaido, fresh ginger, orange juice, and coconut milk make it bright, warming, and gently spicy.

Prep: 15 min
Cook: 48 min
Total: 1 h 3 min
Serves: 5
kcal: 330
Difficulty: easy

Polish Soups Vegetarian Gluten-free

A QiMeal recipe · Updated 3 October 2026

Ingredients · 5 servings

1200 gHokkaido pumpkin, washed, unpeeled, seeded, cubed
1Onion, diced
3 cloveGarlic, minced
25 gGinger, fresh, peeled, grated
200 mlOrange juice
40 gButter
900 mlVegetable broth, hot
250 mlCoconut milk, shaken
1 tspTurmeric, ground
30 gPumpkin seed, toasted (to serve)
7 gSalt
2 gBlack pepper, freshly ground

Equipment

stovetop, cutting board, chef knife, box grater, measuring jug, kitchen scale, heavy pot, skillet, immersion blender, spatula, small bowl, wooden spoon

Instructions

Mise En Place
Gather tools and measure ingredients; dice onion, grate ginger, mince garlic, cube pumpkin, and set out a pot, skillet, knife, grater, and blender. · 15 min
What to look for: Ingredients are measured, cut, and arranged beside the stove.
Toast Seeds
Toast pumpkin seeds in a dry skillet over medium heat, shaking often, until they smell nutty and show light golden spots. · 4 min
What to look for: Seeds are lightly golden in places and smell nutty.
Sauté Aromatics
Melt butter in the pot, add diced onion, and sauté until glossy; add grated ginger and garlic, then cook for 2 minutes. · 6 min
What to look for: Onion is glossy and soft, while ginger and garlic smell fragrant.
Coat Pumpkin
Add unpeeled Hokkaido pumpkin cubes, stir to coat them in the aromatic butter, and cook for 3 minutes without browning. · 3 min
What to look for: Pumpkin edges look glossy and lightly softened but not browned.
Simmer Soup
Pour in vegetable broth and orange juice, bring to a gentle boil, then simmer until the pumpkin crushes easily against the pot. · 25 min
What to look for: Liquid bubbles gently and pumpkin pieces look very soft.
Blend Smooth
Add turmeric, then blend the soup completely smooth with an immersion blender, keeping the head submerged to avoid splashes. · 4 min
What to look for: Soup is thick, even, and velvety with no visible pumpkin pieces.
Finish Seasoning
Stir in coconut milk, warm gently without boiling, and season with salt and black pepper until sweet, spicy, and balanced. · 4 min
What to look for: Soup is creamy, steaming, and uniform in color.
Serve Hot
Serve in warm bowls, finish with toasted pumpkin seeds and a small coconut milk swirl, and eat while the soup is steaming. · 2 min
What to look for: Each bowl has a creamy surface with toasted seeds on top.

Nutrition (per serving)

kcal	330
Protein	7 g
Carbohydrates	28 g
of which sugars	13 g
Fat	21 g
of which saturated	14 g
Fibre	5 g
Sodium	1104 mg

Nutri-ScoreC

Allergens

Contains: milk

Ingredient substitutions

Onion

Garlic: Use only if onion is unavailable; the soup will taste sharper and less sweet.

Garlic

Onion: Use extra onion only when garlic is unavailable; it will be sweeter and less pungent.

Ginger

Turmeric: Use only in necessity; it gives warmth and color but not the fresh ginger heat.

Orange juice

Water: Use only if needed; the soup will lose its citrus brightness.

Butter

Sunflower oil: Use when avoiding butter; the soup will be less creamy and less nutty.

Vegetable broth

Water: Season more carefully if using water, because the soup will be less savory.