Pumpkins make me think about the fall, it’s getting colder, we are seeking comfort and love being together. Because I am challenging myself to eat Vegan it is becoming a part of me. It began as a challenge but it is finally hitting me like, because we are so busy every day we don’t want to think about how stuffs made (what we eat). I am standing still and thinking about food in a different way. It is a good way don’t get me wrong. I love cooking and surprising myself with new ways to cook without animal products.
That’s why I choose the Pumpkin today. Very healthy, very tasty and you can do so much with the Pumpkin as an ingredient or as decoration. But for now I have the Pumpkin soup with a Thai twist because I made it with a fresh paste. This is one of my favorite soups and believe me ILOVESOUP! Are you exited? Well let’s get started!
- 1 pumpkin, peeled and chopped
- Vegetable broth (or tablet)
- 400 ml Coconut milk
- 2tbsp Lime juice
- 1 onion, chopped
- 2 red chili peppers, chopped
- 2 garlic clove, chopped
- 1tsp fresh ginger, chopped
- 1 lemongrass, chopped
- Fresh parsley, chopped
- 1tsp cumin
- 1tbsp brown sugar
- Sea Salt
- Black pepper
- Olive oil
Let’s get started. When everything is chopped, we can start. You need a kitchen machine or a mortar because we are going to make a paste for the soup. The paste is similar to the red curry paste but without the shrimp paste and kaffir lime leaves. You put the 2 garlic cloves, red chili peppers, ginger, lemongrass, parsley, cumin, salt and pepper in the machine and mix it into a paste. Put the paste in a large saucepan with olive oil over medium heat, stir until fragrant about a minute
Your pumpkin is peeled and chopped, put it in the pan with the coconut milk, broth, lime juice and the sugar and simmer covered, until tender, about 15-20 minutes. Puree the pumpkin and put it back on the low heat for 5 minutes. Get yourself a nice soup bowl and put the pumpkin soup in the bowl add a tbsp. (vegan) whipped crème ( I used Alpro cuisine) pour the chopped parsley on top with salt and pepper.
Stick around, discover and enjoy!
Love from the Wandering Hearts on the road.