This is how Christmas tastes vegan: With coconut milk, lemongrass and lots of fresh coriander, you add a touch of Asian to the pumpkin soup. And make all your guests happy.
for 6 people
1 tablespoon of olive oil
2 cloves of garlic
1.5 kg of butternut squash
1 stick of lemongrass
1 piece of ginger (about 2 cm)
1 bunch of fresh cilantro
1 l of vegetable stock
400 ml coconut milk
Peel onion and garlic. Finely chop the garlic, cut the onion into small cubes. Cut off the upper part of the butternut squash, halve the lower bulbous part and core with a spoon. Peel pumpkin and cut into small cubes. Wash lemongrass, pluck coriander leaves from the stems and chop finely. Peel ginger and also chop.
Heat the oil in a pot and fry the garlic and onions for 5 minutes. Add ginger and lemongrass and heat for 1 minute.
Add the pumpkin cubes and fry for 5 minutes, deglaze with vegetable stock. Boil broth once, reduce heat and simmer for 30 minutes, until the pumpkin is soft.
Remove the soup from the heat, stir in the coriander and puree with a hand blender. Add the coconut milk and heat briefly again.