Vegan Pumpkin Soup

Ingredients

• 800 g Hokkaido pumpkin
• 1 onion
• 20 g ginger (piece)
• 3 stalks lemongrass
• 2 tbsp sesame oil
• 1 tbsp Maple Syrup
• 1 l vegetable broth
• 0.5 bunch coriander
• Salt
• Pepper
• 1 tsp ground coriander
• 2 tsp Indian curry powder

Instructions

1. 1.

   Clean, wash, halve and remove seeds from the pumpkin. Roughly cube the flesh along with the skin. Peel and finely dice the onion and ginger. Wash the lemongrass and discard hard outer leaves; cut one stalk lengthwise into strips and set aside, slice the rest into thin rounds.

2. 2.

   Heat oil in a pot. Sauté onion and ginger over medium heat for 2 minutes until translucent. Add lemongrass slices, pumpkin cubes, and maple syrup, stirring well. Let caramelize for 1–2 minutes, then deglaze with broth and bring to a boil.

3. 3.

   Rinse coriander, dry shake off four stems, and set aside. Tie the remaining stems with kitchen twine and add to the soup. Simmer on low heat for 25 minutes until the pumpkin is tender.

4. 4.

   Remove the coriander bundle and puree the soup with an immersion blender until smooth. Adjust consistency by adding more broth or reducing further. Season with salt, pepper, ground coriander, and curry powder. Serve hot in bowls, garnished with leftover coriander and lemongrass strips.