Update pumpkin_soup.md

pumpkin_soup.md

@@ -4,15 +4,15 @@ For 6 servings
 
 - 800 g pumpkin (cleaned)
 - 600 g carrots (cleaned)
-1 piece ginger, +- 5 cm
-1 onion
-2 spoons butter
-1 liter vegetable broth
-500 ml coconut milk
-Salt and pepper
-Sojasauce
-1 lemon (juice)
-Koriander for garnish
+- 1 piece ginger, +- 5 cm
+- 1 onion
+- 2 spoons butter
+- 1 liter vegetable broth
+- 500 ml coconut milk
+- Salt and pepper
+- Sojasauce
+- 1 lemon (juice)
+- 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.