Vegan Pumpkin Soup
von Lorena Šimunović | Rezept speichern:
Arbeitszeit: 25
|
Koch-/Backzeit: 30 min
|
Schwierigkeitsgrad: einfach
Zutaten für 3 Portionen:
• 750g Hokkaido Pumpkin
• 750ml vegetable broth
• 200ml coconut milk or vegan cream
• 4 tbsp Olive oil
• Grain Mix
• a laurel leaf
• salt, pepper, turmeric
• (150g frozen peas)
Zubereitung
Heat the olive oil in the pot and fry the pumpkin cubes in it. Add the broth and the laurel leaf and simmer for about 20min. In the meantime, fry the grain mix in a pan on medium heat. Remove the laurel leaf and puree the soup with a blender. Cover and let simmer for about 6-8 min. Stir in vegan cream or coconut milk as well as spices and season to taste. Frozen peas can be added for the protein extra. Serve the soup with roastedgrains on top.
Bon appetite!
Gut zu wissen
You need:A pan
A pot
A hand blender
