← All recipes

🍽️ Creamy Vegan Pumpkin Soup with Ginger and Lemongrass

167 kcal · 30 min · 4 servings

Creamy Vegan Pumpkin Soup with Ginger and Lemongrass Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the pumpkin thoroughly.
  2. 2. Cut the pumpkin in half.
  3. 3. Remove the seeds and the flesh.
  4. 4. Cut the flesh together with the skin into large cubes.
  5. 5. Peel the onion and the ginger.
  6. 6. Dice the onion and ginger into small cubes.
  7. 7. Wash the lemongrass.
  8. 8. Remove the tough outer leaves.
  9. 9. Slice one stalk lengthwise into thin strips.
  10. 10. Set the strips aside.
  11. 11. Slice the remaining part of the lemongrass into small rounds.
  12. 12. Heat the oil in a pot.
  13. 13. Fry the onion and ginger over medium heat for 2 minutes.
  14. 14. The ingredients should become translucent.
  15. 15. Add the lemongrass slices, the pumpkin, and the maple syrup.
  16. 16. Stir everything well.
  17. 17. Caramelize the mixture for 1 to 2 minutes.
  18. 18. Deglaze the pot with the broth.
  19. 19. Bring the soup to a boil.
  20. 20. Rinse the coriander.
  21. 21. Shake 4 stalks dry.
  22. 22. Set these stalks aside.
  23. 23. Tie the remaining coriander together with kitchen twine.
  24. 24. Add the coriander bundle to the soup.
  25. 25. Simmer the soup over low heat for 25 minutes.
  26. 26. The pumpkin should be soft.
  27. 27. Remove the coriander bundle from the soup.
  28. 28. Puree the soup finely with a hand blender.
  29. 29. Add a little more broth if desired.
  30. 30. Let the soup simmer further if you want it thicker.
  31. 31. Season the soup with salt and pepper.
  32. 32. Add ground coriander.
  33. 33. Add curry powder.
  34. 34. Taste and adjust the seasoning.
  35. 35. Distribute the soup onto bowls.
  36. 36. Garnish the soup with the remaining coriander.
  37. 37. Garnish the soup with the lemongrass strips.
  38. 38. Serve the soup hot.

Nutrition per serving