Vegan Pumpkin Soup with Asian Touch
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 tablespoon oil, e.g., rapeseed oil
- 1 Hokkaido pumpkin (se)
- 1 large sweet potato (s)
- 1 large onion (s)
- 1 ginger root
- Vegetable broth, about 1.5 liters
- 1 teaspoon curry powder, mild
- soy sauce
- 250 g yourt substitute, unsweetened
Print Recipe
Pin Recipe Instructions
- Let the oil get hot in a large saucepan. Cut the onion and fry it in a saucepan.
- In the meantime, cut the pumpkin unpeeled into bite-sized pieces.
- As soon as the onion looks yellow, add the cut pumpkin pieces to the pot. Do the same with the sweet potato and finally cut the ginger root into slices and add to the pot. If something is about to burn, add more oil and heat the plate a little less. Be careful that nothing burns! Fry everything for about 15 minutes with the lid on the pan and stir again and again. This is how roasted aromas unfold.
- Add enough vegetable stock so that all of the pieces are just about in the stock. Add the curry spice (preferably from the Asia shop) and let the soup simmer for another 15 minutes.
- Puree the soup with a hand blender. If the soup is not salty enough, season it with soy sauce.
- Serve the pumpkin soup with a dollop of natural yogurt.
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