#RECIPE 9: VEGAN PUMPKIN SOUP

Yes! Pumpkin soup with no cream or milk! Because it's Vietnamese style!

Even it doesn't have cream or milk but I'm sure the creamy texture of it'll make you surprise! I used no parsley but coriander and some kind of Vietnamese herbs called: Ngò gai or Sawleaf and Ngò om or Rice paddy herb. These 2 herbs are usually seen in Southern Pumpkin soup(the soup you eat with hot steamed rice).

The saler at the market always grab them together with the pumpkin so I didn't waste them! They go really well with the pupmkin, especially soup.

You can use the butter nut squash for more chewy texture and replace the pumpkin seeds by the peanut. Actually, Vietnamese people usually cook the peanut in pumpkin soup. You can also add the mushroom as you like. Combine the carrot for more nutrions and nice color.

*) Ingredients:

- 300gr pumpkin
- Pumpkin seeds
- 1 medium size carrot
- 2 leek
- 1/2 medium onion
- Saw leaf and Rice paddy herb
- Coriander
- Olive oil or Vegetable oil
- Vegetble stock
- Salt
- White pepper
- Vietnamese Banh mi or Baguette







*) Cooking

- Peel and wash the pumpkin. Cut into small cubes,Take all the seeds out.
- Peel and wash the carrot also. Slice.
- Peel and wash the onion. Chop well.
- Wash the seeds and drain well. Set aside.
- Slice the leek. Then fragrance them in olive oil in a saucepan. Then add the chopped onion also,
- Add the carrot slice to the saucepan and stir fry them. Sprinkle some salt and pepper. Then add the pumpkin cubes also. Sprinkle some salt and pepper. Stir fry well.
- Add vegetable stock to the stir fried pumpkin and carrot saucepan. Cook in medium high heat until boil. Reduce to low heat and start to simmer. Lift on.
- When the pumpkin and carrot turn soft. Use a hand mixer to mash them. If it's too thick. Add more vegetable stock( around 2-4 TBSP). Cook again until boil. Seasoning again to your taste.
- Add some olive oil in a skillet. Then add the pumpkin seeds and sprinkle some salt.Toast them until fragrance.
- Wash and drain the herbs. Then chop.
- Toast the Bánh mì slices with olive oil and a little bit salt.
- Serve the soup with some olive oil drizzle, white pepper. Sprinkle the herbs and toasted pumpkin seeds. Dip the toasted Banh mi.