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Vegan pumpkin and red curry soup

Pumpkin soup is one of the most famous and popular soups. This spicy version is a guaranteed favourite of all your guests, vegan or not.

Recipe for 5 litres.

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Allergens and dietary requirements

  • Celery
  • Fish
  • Crustaceans
  • Pescetarian

Ingredients

2
kg
butternut squash
2
onions, diced
4
stalks
lemongrass, finely cut
60
g
ginger, finely cut
2
chilli peppers
4
cloves
garlic
4
tbsp
red curry paste
40
ml
sunflower oil
1
l
vegetable stock
1500
ml
coconut milk
2
leaves
kaffir lime
2
limes, juice
as needed
bean sprouts
as needed
coriander
as needed
spring onion, cut in rings
as needed
salt

Scale recipe

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