Vegan pumpkin soup
Bayern
vegan
soup
easy
Torben Ebert
Ingredients for 4 persons
- 725 g hokkaido pumpkin
- 275 g carrots
- 50 g fresh ginger
- 1 onion
- 3 cloves of garlic
- 1 tbsp curry powder (mild)
- 1 tbsp yellow curry paste
- 2 tbsp rapeseed oil
- 3 level tsp of salt
- 800 ml water
- 200 ml thick, creamy coconut milk
- 4 tbsp TOMAMI Bayern (formerly Vegami)
- 2 tbsp TOMAMI Hot India
- pumpkin seed oil
- 40g pumpkin seeds
Preparation
Roast the pumpkin seeds at 200°C circulating air in your oven for 9 minutes. Alternatively, roast in a pan over medium to high heat.
Wash, quarter and seed the pumpkin. Cut into approx. 3x3cm pieces.
Peel carrots and cut into similar sizes. Peel and dice the onions and ginger.
Heat rapeseed oil in a large pot and gently fry onions, curry paste, curry powder and garlic
for a few minutes. Add the pumpkin and carrots. Stir vigorously, add the remaining ingredients and bring to the boil. Then simmer gently for about 25 minutes until the pumpkin and carrots are soft.
Puree the warm soup with all ingredients together with a hand blender (ideally with a Thermomix or similar device) to a fine and creamy consistency. The finer the better!
Season to taste with salt and pepper. Add pumpkin seeds and pumpkin seed oil and enjoy your vegan pumpkin soup!
