Vegan Pumpkin Soup
2
A creamy, rich and nourishing vegan pumpkin soup. It’s flavorful and a great option for cold days. Plus, it’s gluten-free and can be ready in less than 30 minutes.
Ingredients
- 1 lbs (450 grams) pumpkin about half a pumpkin
- 1 teaspoon coconut oil
- 1 onion chopped
- 1 teaspoon ginger grated
- 2 cloves garlic crushed
- 1 teaspoon smoked paprika
- 2 cups vegetable stock
- 1 teaspoon thyme fresh
- 1 teaspoon salt
Garnishes
- soya or coconut cream
- pumpkin seeds
- extra virgin olive oil
- crushed chili flakes
Instructions
- Start by cutting the pumpkin into two halves, peel it, and cube it.
- Add coconut oil to a pot and sauté the onion on medium heat until it's soft and translucent.
- Add ginger, and garlic and cook for one minute until the garlic is fragrant and turns golden. Then add the smoked paprika, and cook for 30 seconds.
- Add the vegetable stock, and thyme and bring to a simmer. Cover with a lid and simmer for 10 minutes or until the pumpkin is fork-tender.
- Blend the soup using an immersion blender until smooth and creamy. Season with salt, and adjust the amount to your preference.
- Drizzle with soya cream or coconut cream and sprinkle with extra fresh thyme, crushed chili flakes, pumpkin seeds and a drizzle of olive oil. Serve hot.
Notes
- This vegan pumpkin soup can be stored in the fridge for up to four days. It might thicken up a bit, so adding some water or broth will thin it out.
- This soup is freezer friendly.
- For more spiciness, add more chilis while cooking.
- The garnishes are optional.
- We served it in these beautiful Staub pumpkin cocottes!
- To make in a soup maker, simply add all ingredients in the soup maker and let it cook for 10 minutes. Then choose the “smooth” setting so it blends the ingredients into the desired consistency. Serve warm!
Nutrition
Calories: 119kcal | Carbohydrates: 25g | Protein: 3g | Fat: 2g | Saturated Fat: 2g | Sodium: 2109mg | Potassium: 874mg | Fiber: 3g | Sugar: 11g | Vitamin A: 20348IU | Vitamin C: 27mg | Calcium: 66mg | Iron: 2mg