5 from 1 vote
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! :-)

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
  1. Peel, core and cut pumpkin into cubes.
  2. Peel and cut onion, garlic, ginger, potato and carrots as well.
  3. Heat up butter in a huge pot and sautée onion and garlic for 5 minutes. Add ginger and heat it up for 1 minute.
  4. Add pumpkin, potato and carrot cubes and roast for about 5 more minutes.
  5. Pour in vegetable broth, bring to the boil and let it cook for about 20 minutes, until soft.
  6. Finally, add coconut milk and lemon juice. Purée everything with a blender until smooth and creamy and add curry powder to taste.
  7. Serve the soup with roasted mushrooms, pumpkin seeds, chili flakes and fresh parsley as desired.
  8. Enjoy! :-)