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Thai Pumpkin Soup with Coconut Milk (vegan)

Jennifer Schmidt

INGREDIENTS

1 1/2 kg

Butternut pumpkin

1

bunch Coriander

2 cloves

Garlic

1 tbsp

Ginger, fresh

1

Lemongrass stalk

1

Onion

400 milliliters

Coconut milk

1 l

vegetable stock ((4 cups))

1 tbsp

Olive oil

View Detailed Directions