Summary

Ingredients

• 300 g pumpkin (se), Hokkaido (alternatively: carrots)
• 1 medium bell pepper (s), red
• 1 medium zucchini, (approx. 200 g)
• 200 g mushrooms, brown
• 2 tablespoon oil, for frying
• 1 bunch spring onion (s), (alternatively: medium onion)
• 1 clove garlic
• 1 teaspoon, heaped ginger, freshly grated
• 1 teaspoon, heaped curry
• 1 teaspoon, heaped turmeric
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 stalk lemongrass
• sea salt
• Pepper from the grinder
• 400 ml coconut milk
• 500 ml vegetable stock, (if possible free yeast)
• 2 tablespoon mung bean seedlings
• 4 tablespoon peanuts, roughly chopped

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Instructions

1. Clean the vegetables and cut into bite-sized cubes. Cut the spring onions into rings. Finely chop the garlic.
2. Heat the oil in a large stock pot and fry the pumpkin in it. Then add the spring onion rings, the garlic, the remaining vegetables as well as the lemongrass, the ginger, the turmeric and the curry and sauté briefly.
3. Deglaze with the vegetable stock and coconut milk and bring everything to a boil. Reduce the heat and simmer the soup over a low flame. Season to taste with sesame oil and soy sauce. If desired, season with a little sea salt and pepper from the mill.
4. When the pumpkin slowly crumbles and makes the soup creamy (*) and the remaining vegetables are still crispy, add the mongo bean sprouts and remove the soup from the stove. Remove the lemongrass stalk.
5. Sprinkle the soup with 1 tablespoon of peanuts per serving and serve.
6. It goes well with naan bread or chapatis.
7. (*) If the soup becomes too creamy, you can add a little more water.