My favorite Pumpkin Soup (easy, vegan)
Author:Recipe for a delicious, creamy, healthy and vegan pumpkin soup! Very easy and quick to make! Perfect to warm up on cold days! :-)
Ingredients
- 1 kg pumpkin flesh hokkaido
- 1 medium sized potato
- 3 carrots
- 1 onion
- 2 garlic cloves
- 1 piece of ginger
- 40 g vegan butter
- 1 l vegetable broth
- 2 tsp lemon juice
- 1 tsp salt
- 1 pinch of cayenne pepper
- 2 pinch of curry
- 300 g coconut milk or soy cream
Topping:
- mushrooms
- pumpkin seeds
- chili flakes
- fresh parsley
Instructions
- Peel, core and cut pumpkin into cubes.
- Peel and cut onion, garlic, ginger, potato and carrots as well.
- Heat up butter in a huge pot and sautée onion and garlic for 5 minutes. Add ginger and heat it up for 1 minute.
- Add pumpkin, potato and carrot cubes and roast for about 5 more minutes.
- Pour in vegetable broth, bring to the boil and let it cook for about 20 minutes, until soft.
- Finally, add coconut milk and lemon juice. Purée everything with a blender until smooth and creamy and add curry powder to taste.
- Serve the soup with roasted mushrooms, pumpkin seeds, chili flakes and fresh parsley as desired.
- Enjoy! :-)
Nutrition is calculated automatically and should be used as estimate.
Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!