My favorite Pumpkin Soup (easy, vegan)

Recipe for a delicious, creamy, healthy and vegan pumpkin soup! Very easy and quick to make! Perfect to warm up on cold days! :-)
5 from 4 votes
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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! :-)