Thai Fresh Pumpkin Soup – A Detailed recipe cooking. 
Photo of the dish:Vegetarian Chef Roxanne Klein Time: 50 min. Complexity: easy Servings: 4 The recipes use volumetric containers of volume: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Contents
Ingredients for the recipe:
Pumpkin Puree Soup
- 300 gr peeled and diced 2.5 see pumpkins
- 3 tbsp. coconut water
- 100 gr. coconut pulp
- 1.5 tsp ground cumin
- 1.5 tsp ground coriander
- 3/4 tsp salt
- 3 peas of black pepper plus ground pepper to taste
- A pinch of chopped garlic (cloves without a central part)
- 3/4 tsp red curry paste or some more to taste
- 2.5 tbsp. l olive oil
- 1/3 Art. almond milk
Topping
- 1 serving of marinated portobello mushrooms (see recipe below)
- 1/4 Art. coconut cream
- 250 gr cauliflower inflorescences
- 2 tbsp. l baking olive oil
- 1/2 tbsp. chopped fresh cilantro leaves
- 2 thinly chopped stalks of green onions
Portobello Pickled Mushrooms
- 1 tbsp. l japanese soy sauce
- 1 tbsp. l olive oil
- 1 tbsp. l water
- 1/2 tsp chopped ginger
- 1 portabello champignon, chopped into small cubes (remove hats)
Recipes with similar ingredients: pumpkin, portobello mushrooms, cabbage colored, coconut water, coconut, almond milk, soy sauce, ginger root, garlic, cumin, coriander, black pepper, curry paste, green onion, cilantro
Recipe preparation:
- In a blender, whisk all the ingredients for soup at high speed (if necessary, in batches). Beat until the pumpkin is completely will turn into mashed potatoes, and the soup will not become silky. Mix color cabbage with olive oil, and bake for 30 minutes., in preheated to 200 ° C oven.
- Pour the soup into heated soup bowls to serve. Put on 2 tsp pickled mushrooms, and cabbage in the middle of each serving. Garnish the soup with coconut cream, cilantro and green onions. Pickled Portobello mushrooms: In a small bowl mix soy sauce, olive oil, water and ginger. Put mushrooms and marinate at room temperature for at least 30 minutes. Drain marinade and use mushrooms as mentioned above.
