Pumpkin Soup
Pumpkin Soup is a warm, creamy, and very indulgent soup dish, served completely 100% plant-based! Made from naturally sweet ripe pumpkin, cooked with fragrant spices and then mashed until it has a very smooth, creamy texture. Without dairy cream or animal butter, the taste remains balanced between the natural sweetness of the pumpkin, the savory vegetable broth, and a touch of spice that stimulates the appetite. It's easy on the stomach, full of nutrients, and perfect as an appetizer or a warming main course in any weather!
Shared by Vira
Time
45 min
Serves
4
Difficulty
easy
🛒 Ingredients
- 500 grams of pumpkin, peeled, seeds removed, cut into large cubes
- One carrot, roughly chopped
- 2 cloves garlic, bruised
- 700 to 800 ml vegetable stock
- 100 ml plant milk (oat/soy milk)
- One tablespoon of olive oil
- Salt, white pepper, a little nutmeg powder/ginger powder to taste
- Chopped parsley or chives as a complement
- Roasted pumpkin seeds or a little olive oil
👩🍳 Instructions
- 1
Saute the spices: heat the oil, saute the onions until they are soft, add the garlic and saute briefly until fragrant.
- 2
Cook the ingredients: add the pumpkin and carrots and stir well. Pour in the vegetable stock and bring to a boil, then reduce the heat, cover, and cook for 20 to 25 minutes, until all the vegetables are very tender.
- 3
Puree: remove from heat, let cool slightly, then puree all ingredients in a blender until completely smooth.
- 4
Return to cooking: Return to the saucepan, add the plant-based milk, salt, pepper, and spices. Stir well and cook briefly until warmed through.
- 5
Serve: Pour into bowls, sprinkle with toppings, and enjoy while warm!