I cooked this soup about a month ago and now finally can share this really yummy recipe with you guys! It’s very healthy and low-cal, enjoy it and do not worry about loosing shape. 100% vegan!
Make your day brighter!
Thai pumpkin soup
Ingredients:
- coriander - 1/4 tsp
- dry mustard - 1/2 tsp
- vegetable oil - 2 tbsp
- large yellow onion - 1 (finely chopped)
- small fresh red chili pepper - 1 (chopped)
- pilled and diced pumpkin - 2 pounds
- red Thai curry paste - 1 tsp or to taste
- vegetable broth - 3 cups
- coconut milk - 1 can (14 oz)
- grain sea salt - to taste
- coconut cream - 1/4 cup (for non-vegan heavy cream)
- finely fresh cilantro - 1/2 cup
- chilli powder - to taste
Instructions:
In a medium saucepan, heat oil over medium heat. Add coriander, fresh chili pepper and dry mustard, stir for 20 sec. Then add onion and cook until soft. Stir in vegetable broth, coconut milk, and pumpkin, salt to taste; bring to a boil. Cook until pumpkin softens. Blend the soup, in a blender until smooth. Bring it back to a boil, pour coconut cream or heavy cream and remove from the heat. Serve hot, topped with fresh cilantro leaves and chilli powder.