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Thai Pumpkin Coconut Soup

This was a delicious soup we enjoyed over the weekend.

Red kuri squash

Serving Size: 4

Ingredients:

  • 1 lb. pumpkin (red kuri squash or butternut squash are fine), cleaned and cut into pieces
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1 piece fresh ginger (about 1″), peeled and grated
  • 1 red bell pepper, de-seeded and chopped
  • 2 tablespoons sunflower oil for cooking
  • 1 tablespoon Vegan Thai curry paste
  • 1 – 1½ cups coconut milk
  • 2-3 cups vegetable bouillon
  • splash of Tabasco or cayenne pepper
  • ½ lime, juiced
  • salt and pepper to taste
  • chopped Thai basil, mint leaves, pumpkin seeds and or a few red bell pepper pieces as garnish

Thai Curry Pumpkin Soup

Directions:

  1. Clean and de-seed the pumpkin or squash.
  2. Cut the pumpkin into small cubes.
  3. De-seed and cut the red bell pepper.
  4. Chip the onion
  5. Mince the garlic.
  6. Peel the ginger and grate
  7. Heat the oil in a large soup pot.
  8. Add the red bell pepper pieces.
  9. Add the onion and pumpkin and begin to sauté.
  10. Add 2 cups of the vegetable bouillon, ginger and garlic and cook until the pumpkin is soft.
  11. Remove 1/2 of the vegetables and place in a bowl.
  12. Puree the rest of the soup mixture to a smooth creamy mixture.
  13. Return the soup to the pot.
  14. Add the coconut milk and the cooked vegetables.
  15. Add the vegan Thai curry paste and the lime juice.
  16. Add a dash of Tabasco or cayenne pepper.
  17. If the soup is too thick, add the 3rd cup of vegetable bouillon.
  18. Season to taste with salt and pepper
  19. We garnisheed the soup with pumpkin seeds and chopped mint leaves. It would be nice also with a few pieces of red bell pepper and maybe some Thai basil or coriander.

Notes:

It would also be nice with some corn added as well.

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Lentil Salad with Pumpkin and Romanesco

This is a delicious salad. We enjoyed the salad as a main lunch meal for two. It would also make a great salad for four or even a side dish.

Lentil Salad with Pumpkin and Romanesco

Serving Size: 2

Ingredients:

  • 1 cup brown lentils
  • 1 medium carrot, peeled and cut in small cubes
  • 1 small onion, cut in small cubes
  • 1 bay leaf
  • 1 vegetable bouillon cube
  • 2 cups water
  • 2 tablespoons olive oil
  • 1 small romanesco, cut into florets or spirals
  • 8-10 ounces pumpkin (red kuri squash, Hokkaido, butternut etc.), peeled and cut into small cubes
  • 3-4 tablespoon maple syrup or agave
  • 3-4 tablespoons white balsamic vinegar or white wine vinegar
  • 1 teaspoon powdered vegetable bouillon
  • salt and pepper to taste
  • 1-2 tablespoons chives

Lentil Salad with Pumpkin and Romanesco

Directions:

  1. To prepare the lentils, cut the onion and carrot.
  2. Heat the olive oil in a sauce pan and sauté the onion and carrot pieces.
  3. Add the lentils to the sautéing carrot and onions.
  4. Add the vegetable bouillon and 2 cups of water and the bay leaf.
  5. Cook the lentils in the vegetable bouillon and water until the are soft, yet al dente, not mushy.
  6. When done, remove from the heat and allow to cool. Remove the bay leaf
  7. Cut and peel the pumpkin.
  8. Place in a steamer and steam al dente.
  9. While the pumpkin is steaming, prepare the romanesco.
  10. Cut the romanesco into small florets or spirals.
  11. Steam the romanesco until al dente, then remove from the heat.
  12. Place the cooked lentils in a large bowl.
  13. Add the steamed pumpkin and steamed romanesco.
  14. Mix the ingredients for the dressing.
  15. Chop the chives and add to the lentil salad.
  16. Pour the dressing over the salad and gently mix.
  17. We enjoyed this salad as our main lunch meal with hearty full grain bread.
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