Vegan Pumpkin Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 large onion (s), diced
- 1 clove (s) garlic, finely chopped
- 1 piece (s) ginger, the size a teaspoon, finely chopped
- 2 stalks lemongrass
- 2 kaffir lime leaves
- 1 ½ kg pumpkin (se), approx. (Hokkaido, possibly nutmeg pumpkin)
- 2 cans coconut milk
- 2 tablespoon vegetable stock, instant
- salt and pepper
- 1 tablespoon curry, Indian
- olive oil
- possibly chilli pepper (s)
Print Recipe
Pin Recipe Instructions
- Sauté the finely chopped onion, garlic and ginger in a little olive oil. Now briefly fry about a tablespoon of curry. Add the minced pumpkin pulp, fry briefly. Cover with the vegetable stock and add the lemongrass and lime leaves. Cook until the pumpkin is tender. Remove the lemongrass and lime leaves and puree the whole thing.
- Pour in coconut milk, bring to the boil and season with salt and pepper. Maybe you can add a chopped chilli pepper to the whole thing, if someone likes it a little hotter.
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