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Vegetarian Pumpkin Soup
Rate this recipeAn easy, delicious soup with the rich flavour of coconut milk blended with pumpkin. Not just vegetarians but meat-eaters, babies and the elderly can all enjoy it. Fuel up your morning with a piping-hot bowl of pumpkin soup!
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
10
Time
45 minutes
Servings
2
Level
Medium
Ingredients
Fresh shiitake mushrooms
60 g
Celery
150 g
Salt
0.5 tablespoon
Ginger
1 slice
Pumpkin
1 piece
Carrot
2 piece
Sugar
1 tablespoon
Garlic
3 clove
Onion
70 g
Water
500 ml
Implementation Steps
01
Peel and deseed the pumpkin, cut into chunks and steam for about 15 minutes until cooked. While the pumpkin is cooking, prepare the other ingredients. Clean and dice the celery, carrot, onion and shiitake mushrooms. Peel, crush and finely chop the garlic.
02
Heat a little oil in a pot and fry the garlic until fragrant. Add the onion and stir-fry until just cooked, then the carrot, celery and shiitake. Stir-fry everything with a little salt – this keeps the soup from being bland and brings out the sweetness of the vegetables.
03
Then scoop out the pumpkin flesh and put it in a blender with the ginger, coconut milk and salt. Blend until smooth and it's done.
04
Ladle the soup into bowls, add toppings of your choice and enjoy. Vegetarian pumpkin soup is also very good for children thanks to the rich nutrients in pumpkin, plus the delicious creaminess of coconut milk. Mums, save this recipe quickly and make it for your little ones.
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Vegetarian Pumpkin Soup