Super deliciouis pumpkin cream soup with coconut milk, ginger and lemon. SPICY! #vegan #soup #food

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk

Greek yogurt reduces calories while maintaining creaminess

vegetable broth

🥗Healthier: water

💰Cheaper: chicken broth

Water is a low-cost alternative, chicken broth adds flavor.

Melt 2 tbsp butter in a hot pot.

Peel and roughly dice 3 little onions or 1 big onion.

Peel the ginger and roughly dice it.

Remove the seeds from the pumpkin (Hokkaido or butternut) and dice it roughly.

Sauté the onions and ginger in the pot.

Add the diced pumpkin and sauté with the onions and ginger.

Pour in 1 liter of vegetable broth and cook until soft, about 20 minutes.

Add 2 tbsp soy sauce and juice from half or whole lemon.

Season with salt and pepper, preferably freshly ground.

Add 400ml coconut milk and a few chili flakes.

Puree the soup very finely.

If necessary, strain through a sieve if butternut was used without peeling and woody, slightly older ginger.

Season the soup with salt, pepper, chili, lemon, soy sauce, ginger, and turmeric.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens