Pumpkin–Eggplant–et al.–Soup w/ Coconut Milk (vegan) | EN

Pumpkin–Eggplant–et al.–Soup w/ Coconut Milk

I think today I managed to find the right temperature and amount of time for poaching the ingredients moderately enough that the used veggies stayed a little firm to the bite, particularly the pumpkin and tomato slices. And this went in:

  • ca. 2–3 tbsp. sliced Hokkaido pumpkin
  • about 1 tsp. red onions diced
  • about 2–3 slices of eggplant, each about 1/3 of an inch in thickness, sliced
  • 1/2 tomato, diced
  • about 1 tsp. of vegan Hot Pepper paste
  • 1 tsp. chilli sauce sweet and sour
  • a few strains of dried chillies
  • about 1/2 tbsp. crushed cashews
  • For spices:
    • seasalt
    • cayenne pepper
    • oregano
    • basil
  • 1 small roasted corn wrap as a side and a few rinsed leaves of chicory
    (I think this should pass for vegan, I couldn’t find anything opposing that, I checked ingredients in the readymade sauces and paste)
<p value="<amp-fit-text layout="fixed-height" min-font-size="6" max-font-size="72" height="80">Since it was my short "trip around the block" on the MTB of some 25 km, one bowl with sides was plenty.Since it was my short “trip around the block” on the MTB of some 25 km, one bowl with sides was plenty.

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