Thai Pumpkin Soup

Hi lovelies,

currently i am testing a few new recipes for my clients and i thought it will be nice to share a wonderfully warming vegan Thai Pumpkin soup, with fragrant spices and a little heat; all balanced with rich coconut milk.

Serves 4-6 and preparation time is less than 30 min. Enjoy!!
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Recipe:
600g Pumpkin cut into chunks 
1 1/2 cups Coconut milk 
2 tbsp olive oil 
1 clove garlic 
2 tsp cumin seeds 
1 inch 2,5cm ginger 
2 stalks lemongrass 
4 kaffir lime leaves 
1 small onion 
1 tsp salt 
2 tbsp tamari 
1/4 tsp chilli powder 
2-3 cups water 
1 1/2 cups coconut milk

Instructions:
Fry ginger, garlic, cumin seeds, onion, cayenne and lemongrass on olive oil lightly. Add Pumpkin, heat for 1 min stirring constantly. Put water and all other ingredients than the coconut milk. Cook until the pumpkin is tender. Transfer to a blender, add coconut milk, blend high speed until creamy.

Serve with a dollop of whipped coconut cream and sprinkle with fresh herbs of choice.

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