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Update pumpkin_soup.md

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Patrick Wagner
2023-12-02 08:34:40 +01:00
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pumpkin_soup.md
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@ -4,15 +4,15 @@ For 6 servings
- 800 g pumpkin (cleaned) - 800 g pumpkin (cleaned)
- 600 g carrots (cleaned) - 600 g carrots (cleaned)
1 piece ginger, +- 5 cm - 1 piece ginger, +- 5 cm
1 onion - 1 onion
2 spoons butter - 2 spoons butter
1 liter vegetable broth - 1 liter vegetable broth
500 ml coconut milk - 500 ml coconut milk
Salt and pepper - Salt and pepper
Sojasauce - Sojasauce
1 lemon (juice) - 1 lemon (juice)
Koriander for garnish - Koriander for garnish
Peel and dice pumpkin, carrots, ginger, and onion, then sauté them in butter. Pour in the broth and cook until soft, about 15 - 20 minutes. Afterwards, puree the mixture finely, possibly straining it through a sieve. Stir in the coconut milk, season with salt, pepper, soy sauce, and lemon juice to taste, and heat it again. Serve garnished with cilantro leaves. Peel and dice pumpkin, carrots, ginger, and onion, then sauté them in butter. Pour in the broth and cook until soft, about 15 - 20 minutes. Afterwards, puree the mixture finely, possibly straining it through a sieve. Stir in the coconut milk, season with salt, pepper, soy sauce, and lemon juice to taste, and heat it again. Serve garnished with cilantro leaves.