John Myers
Pumpkin Soup with Lemongrass and Coriander
The perfect pumpkin soup with lemongrass and coriander recipe with a picture and simple step-by-step instructions.
- 1 piece Hokkaido pumpkin
- 1 piece Onion
- 1 glass Orange juice
- 1 glass Vegetable broth
- Grated ginger
- Salt pepper
- 1 tbsp Curry paste
- 200 ml Coconut milk
- Nutmeg
- 1 bunch Coriander
- 3 piece Lime leaves
- 3 piece Lemongrass
- Remove the seeds from the Hokkaido and cut into cubes. Finely chop the onion and sweat with the pumpkin in a large saucepan. Deglaze with the orange juice and pour on the vegetable stock. Put in the lime leaves, score the lemongrass and add it as well. Season with ginger, salt, pepper and curry paste and cook until the pumpkin is soft. Remove the lime leaves and lemongrass from the soup. Puree everything finely with a hand blender. Pour in the coconut milk and season with nutmeg. Finally, chop the coriander and add to the soup.
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