Thai Fresh Pumpkin Soup

Ingredients:

Pumpkin puree soup

• 300 g pumpkin, seeded and cut into 2.5 cm cubes
• 3 cups coconut water
• 100 g of coconut pulp
• 1.5 tsp ground cumin
• 1.5 tsp ground coriander
• 3/4 tsp salt
• 3 black peppercorns plus more ground pepper to taste
• A pinch of chopped garlic (cloves without the center)
• 3/4 tsp red curry paste or a little more to taste
• 2.5 tbsp. l. olive oil
• 1/3 cup almond milk

Topping

• 1 serving marinated portobello mushrooms (see recipe below)
• 1/4 cup coconut cream
• 250 g cauliflower florets
• 2 tbsp olive oil for baking
• 1/2 cup chopped fresh cilantro leaves
• 2 thinly sliced ​​green onions

Marinated Portobello Mushrooms

• 1 tbsp Japanese soy sauce
• 1 tbsp. l. olive oil
• 1 tbsp. water
• 1/2 tsp chopped ginger
• 1 portabello mushroom, finely diced (remove gills from cap)

Preparation:

1. In a blender, blend all the soup ingredients at high speed (in batches if necessary). Blend until the pumpkin is completely pureed and the soup is silky smooth. Toss the cauliflower with olive oil and roast for 30 minutes in a preheated oven at 200°C (400°F).
2. To serve, ladle the soup into warmed soup bowls. Place 2 teaspoons of marinated mushrooms and cabbage in the center of each serving. Garnish with coconut cream, cilantro, and green onions.
   
   Marinated Portobello Mushrooms: In a small bowl, combine the soy sauce, olive oil, water, and ginger. Add the mushrooms and marinate at room temperature for at least 30 minutes. Drain the marinade and use the mushrooms as directed above.