PUMPKIN SOUP

25. Feb.

Listen up, soup lovers: the last months of winter are upon us and the time for luxuriously slurping soup (without breaking a sweat) is slowly but surely coming to an end. Therefore you’ll have to use the precious time that’s left and cook some delicious soup, so get ready, set, go!!!

Michael is the soup enthusiast in our relationship and one of his absolute favourite soups is pumpkin soup. We cook the recipe, which you will find right below, at least once a week in autumn/winter. It is super easy and super delicious and paired with some crispy bread croutons it’s simply heaven!

Enjoy!

pumkin soup recipe, vegan pumpkin soup, soup recipe, vegan soup

dinner, lunch, snack

Portion: For 2-3 persons

Autor: The Vegan Allrounder

PUMPKIN SOUP

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Zutaten

For the soup

2 tbsp (seed) oil
½ butternut or Hokkaido pumpkin
1 medium potato
2 carrots
1 onion
2 cloves of garlic
¼ stick leek (can also be omitted)
1 piece of ginger (2 cm)
2 tsp curry powder
½ tsp turmeric powder
1 tsp black pepper
2 tsp vegetable stock powder
1 can coconut milk
1.5 L water

For the croutons

3 slices of bread (sourdough bread or also stale bread works great)
2 tbsp olive oil
2 cloves garlic
1 sprig thyme
1 sprig of rosemary
salt

Zubereitung

For the croutons

Cut the bread slices into small bread cubes. Peel the garlic, flatten with the back of a knife and cut in half.
Heat the olive oil in a frying pan over medium heat and add the garlic, thyme and rosemary. Sauté for 2 minutes.
Now add the bread cubes and toast, swirling the pan occasionally, until golden brown and crispy. Season with salt.

For the soup

Remove the seeds and insides from the pumpkin with a spoon and cut the pumpkin into pieces.
Peel the carrots and potato and also cut into pieces.
Peel and chop the onion, garlic and leek. Roughly slice the ginger.
Heat 2 tbsp oil in a large saucepan and add the garlic, onion and leek. Sautée for 2 minutes.
Add the spices and vegetable stock powder to the pot and fry for 1 minute. Then add the carrots, potato and pumpkin and fry again for 2 minutes.
Deglaze with coconut milk and water and simmer on medium heat for 20 minutes.
Now puree the soup finely with a hand blender. Season to taste with salt and pepper.
Garnish with the prepared croutons and some pumpkin seeds and enjoy!