Pumpkin and ginger soup with Plant-Based Chicken chunks

approx. 50 Min.
Total time
approx. 30 Min.
Preparation time

Ingredients :

600 g

«The Green Mountain»-Plant-Based Slices (Chicken Style)

1600 g

pumpkin, fresh, grated

200 g

carrots, diced

200 g

potatoes, starchy

60 g

onions, chopped

15 g

garlic, chopped

15 g

ginger, chopped

1500 ml


500 g

coconut milk

60 g

sesame oil, roasted

10 g

lemongrass paste peeled, sliced

20 g

curry powder, mild

60 g

vegetable stock powder

20 g

sesame seeds, black

15 g


30 g

coconut, grated

So, here’s what you do:


Sauté the diced onions and carrots, add the garlic, ginger and lemongrass. Add the curry powder, pumpkin and potatoes. Add the water and coconut milk and bring to the boil.


Simmer gently for about 15 minutes, season to taste with the bouillon powder. Blend the soup well.


Briefly fry the plant-based slices and put in the soup, simmer for 3 minutes.


Before serving garnish with sesame seeds, coconut flakes and coriander.

The portion size is calculated as a meal. For large quantities, heat the in the CombiSteamer. For more spiciness you can also replace the mild curry with Madras curry.

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