Pumpkin soup with noodles, mushrooms and vegetables

A very tasty pumpkin soup with a hint of Asian flavor. Fresh vegetables and the curry paste give everyone the last touch. Enjoy your meal!

Preparation

  1. Heat some oil in a saucepan and fry the onion, garlic, ginger and curry paste for a few minutes.
  2. Add pumpkin, turmeric and vegetable broth. Bring to a boil and simmer until the vegetables are soft.
  3. Process with a blender or in a food processor to a puree.
  4. Put the puree back into the pot and add the coconut milk and bring to the boil again. Season the soup with lime juice and soy sauce.
  5. Cook the pasta according to the package instructions and fry Brussels sprouts and mushrooms in a little oil in a pan.
  6. Arrange the soup with noodles, fried Brussels sprouts and mushrooms in deep plates or bowls.
  7. Sprinkle with some fresh coriander, chopped chili and serve with extra limes next to it.
Pumpkin soup with noodles, mushrooms and vegetables
Pumpkin soup with noodles, mushrooms and vegetables

Ingredients

  • 1 chopped onion
  • 3 chopped garlic cloves
  • 1 half thumb-sized chopped ginger
  • 1 tbsp red Thai curry paste
  • 600 g diced pumpkin meat
  • 1 tsp turmeric
  • 800 ml vegetable stock
  • 200 ml coconut milk
  • 1 pressed lime
  • 1 tbsp soy sauce
  • Oil
  • Noodles
  • halved Brussels sprouts
  • Mushrooms, sliced
  • 1 chilli pepper
  • fresh coriander
  • Lime columns