Asian pumpkin soup
Tags:
alcohol-free
gluten-free
lactose-free
vegan
vegetarian
Description
Pumpkin soup doesn't always have to be prepared in the classic way. How about a new variation? Soy sauce, lemongrass, coconut milk, coriander and curry paste conjure up Far Eastern flavours in your soup bowl. Orange juice, banana and the delicious sweet chilli sauce add a good dose of exotic sweetness. The interplay of the ingredients is a real hit and brings a touch of Asia to your home.
Ingredients for
for the soup
4
Tablespoon(s)
canola oil
1
onion
40
g
ginger
1
Stem(s)
lemon grass
0.5
Tablespoon(s)
red curry paste
1
chili
1
hokkaido pumpkin
0.5
l
orange juice
100
ml
sweet chili sauce
1.2
l
coconut milk
0.5
l
vegetable stock
3
Tablespoon(s)
soy sauce
1
banana
salt, pepper, sugar to taste
peanuts, coriander, chilis for garnish
Preparation
Preparing the soup
1
Heat the oil in a large pot. Finely chop the onions, ginger and pumpkin (and chillis if using).
2
Sweat the onions and ginger (and chillis) in the pot. Beat the lemongrass with the back of a knife or similar and add it as well. Sweat for a few minutes over medium heat.
3
Sauté the red curry paste for 1-2 minutes, then add the sliced pumpkin and sauté for a few minutes.
4
Deglaze with orange juice and bring to the boil briefly. Then add the coconut milk, vegetable stock, soy sauce, sweet chilli sauce and banana and simmer for 30 minutes over a medium heat.
5
Puree the soup and season with salt, pepper and sugar to taste.
6
After serving, garnish the soup with fresh coriander, roasted peanuts and fine chilli rings.
Ingredients for
for the soup
4
Tablespoon(s)
canola oil
1
onion
40
g
ginger
1
Stem(s)
lemon grass
0.5
Tablespoon(s)
red curry paste
1
chili
1
hokkaido pumpkin
0.5
l
orange juice
100
ml
sweet chili sauce
1.2
l
coconut milk
0.5
l
vegetable stock
3
Tablespoon(s)
soy sauce
1
banana
salt, pepper, sugar to taste
peanuts, coriander, chilis for garnish
