Vegan Pumpkin Soup
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10 min
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40 min
30 min
about 4 cups
Pumpkins are so versatile. You can eat them as a soup, in a desert, or as a side dish and it always tastes good. This is a delicious vegan pumpkin soup recipe made with a preciously roasted pumpkin. This pumpkin soup is rich, creamy and full of nutrients. It goes well with some toasted bread and sprinkled pumpkin seeds on top.
Ingredients:
1 sugar pumpkin (about 2 cups pumpkin flesh)
1 tbsp olive oil
½ cup onion, yellow, diced
2 cloves garlic, minced
¼ tsp ginger powder
¼ tsp all spice
½ cup carrots, chopped
⅓ cup apple, cored and chopped
2 ½ cups water
1 tsp salt
3 tbsp coconut cream, canned kind
Directions:
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Cut pumpkin in the middle and put it on a baking pan face down. Add about ½ in (2 cm) of water.
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Bake in the oven for 30 min at 350°F (175°C) or until knife pokes in easily.
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Once fully baked, remove from the oven and allow to cool until pumpkin can be handled.
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Remove the middle part with the seeds and discard.
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Scoop flesh into a bowl and set aside.
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Heat olive oil in a pan on medium heat. Once heated, add onions and saute until lightly browned (6 - 8 minutes).
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Add garlic, ginger and allspice to it and stir for about 1 minute.
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Add carrots, apples and 2 cups of water.
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Cover with a lid and let it simmer for about 15 minutes.
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Transfer whole soup into a blender, add salt and mix until you get a smooth and thick soup.
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Return soup back to the pot, add ½ cup water and coconut cream and give it a stir.
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Garnish with extra coconut milk if you want to.
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