Pumpkin soup with lemon grass and coriander

Level: Easy
  • Prep Time: 20min
  • Cook Time: 40min
  • Portions: 6
  • 1 (ca800gr) Pumpkin
  • 1 Onion
  • 1stems Lemon grass
  • 1500ml Vegetable broth
  • 50ml Olive oil
  • 1 Chili pepper
  • 50gr Fresh coriander
  • 50gr Garlic
  • 20gr Galangal root or ginger
  • 2 Limes
  • 200ml Coconut cream
  • 2tbsp Vegan fish sauce
  • Salt&Pepper

Prep:Cut the lemon grass in 3 – 4 pieces, cut the galangal root in slices, cut the pumpkin into cubes, peel and juice the limes, remove the seeds from the chilli pepper and cut it finely, chop the coriander.

  1. Add the lemon grass, galangal root and lime peel from one lime to the broth.
  2. Cook on low heat for about 30 min then decant the broth.
  3. Sauté the pumpkin cubes together with onions, garlic and chilli pepper for about 5 minutes in oil.
  4. Add the coriander and the broth.
  5. Add the fish sauce, salt and pepper.
  6. Cook until tender.
  7. Blend the soup until smooth and add the coconut cream and lime juice.

Serve with roasted pumpkin seeds and a bit of oil.