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!!

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

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.

Share this post

Share on facebook
Share on google
Share on twitter
Share on linkedin
Share on pinterest
Share on email

wait a minute...

By continuing to use the site, you agree to the use of cookies. More Information