Creamy Pumpkin Soup with Lemongrass and Coconut Milk

How to prepare creamy pumpkin soup with lemongrass and coconut milk

1. For the aromatic paste, blend everything in a small blender or with an immersion blender until it becomes as fine as possible.
2. Heat 1 tablespoon of oil in a pot and add the diced onion. Saute on low heat until the onion softens (about 5 minutes). Add the coriander and the seeds from the cardamom pods and saute for 30 seconds.
3. Add the aromatic paste and saute while stirring quickly for another 1 minute, until it smells pleasant.
4. Add the cubed pumpkin and mix with the paste. Pour 500 ml water, add a little salt and bring to a boil.
6. Simmer covered for 15-20 minutes, until the pumpkin is soft.
7. With a slotted spoon, put the solids from the soup into a food processor and blend for a long time, to get the finest puree possible. Add half of the broth in which the pumpkin cooked, the coconut milk and soy sauce and blend again for a long time. Taste the soup for salt and check the consistency. With the processor running, gradually pour in the rest of the broth until you get the desired consistency (I added almost all the broth).
   * the soup can be blended directly in the pot with an immersion blender, but it might not come out quite as smooth
8. Serve warm, sprinkled with herbs, crushed peanuts and hot pepper.

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