Market
- Soup
1 piece of ginger approx. 1-2 cm
1 shallot
2 pears
20 gr (1/8 cup) vegan butter or olive oil
2 Tbsp coconut blossom sugar
500 gr (18 oz.) hokkaido or butternut squash
100 gr (3.5 oz.) potatoes
1/2 Tsp curry powder
500 ml ( 2 1/8 cup) water
1 tsp veggie broth
100 ml (1/2 cup) plant-based milk (e.g. soy or oat)
1 tsp salt
1 pinch pepper
2 pinches nutmeg
100 ml (1/2 cup) plant-based cream (e.g. soy or oat)
- Topping
20 gr (1/8 cup) (1/8 cup) vegan butter or olive oil
1 pear
100 gr (3.5 oz.) mushrooms
100 gr (3.5 oz.) Brussels sprouts
1 slice toast
1 Tbsp coconut blossom sugar
salt & pepper
Kitchen
- Soup
Peel the ginger and finely chop it
Finely chop the shallot and sauté it in vegan butter along with the ginger
Dice the pears and add them to the pan, sprinkle with sugar and caramelize it while stirring (approx. 5 minutes)
Dice the pumpkin and potatoes and add them to the pan
Add the curry powder
Deglaze with broth, add milk
Let it simmer for 15-20 minutes with the lid closed until the pumpkin is soft
Mash the soup, add the cream, re-heat and season with salt, pepper and nutmeg
- Topping
Dice the pear, clean the Brussels sprouts and cut them in half, clean the mushrooms and slice them
Dice the toast slice
Heat up butter or oilive oil in a pan and add pear, Brussels sprout, mushrooms and toast
Sprinkle sugar on top and fry everything until it turns golden brown and the Brussels sprouts are well done
Season with salt and pepper
Serve the soup with this topping, some oil (e.g. truffle) and fresh thyme. #bestofvegan
