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My favorite Pumpkin Soup (easy, vegan)
Author:
Bianca Zapatka
Recipe for a delicious, creamy, healthy and vegan pumpkin soup! Very easy and quick to make! Perfect to warm up on cold days! :-)
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Course
Basics, Lunch & Dinner, Snack
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
!