Pumpkin Soup with Lemongrass

For the pumpkin soup with lemongrass, first peel and dice or slice the pumpkin and carrot and sauté in a non-stick pan with chopped onion and garlic until it smells of roasting.

Deglaze with chicken soup and add water so that everything is well covered. Add spices and simmer until vegetables are tender, about 20 minutes.

Remove lemongrass and sage leaves. Puree soup finely in a blender and pass through a sieve. If too thick, add a little more water. Garnish the pumpkin soup with lemongrass with some cress.

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