An easy, and spicy vegan pumpkin soup recipe for you - it's a simple classic.
So warming, healthy and delicious especially for the first cold days of autumn.
As I like it spicy I added some turmeric and coconut milk - it turned out as a great curried pumpkin soup recipe.
Shiny golden Pumpkins!
The best thing about autumn is probably that its pumpkin season (I would gladly forgo the grey and rainy weather in Europe...) - but at least find bright orange shining pumpkin faces placed in front of the doors or huge orange piles on the markets.
I like to eat seasonal. That's imply because fruit and veggies are best when eaten in season. You can really taste the difference, as they are a lot more flavourful.
Seasonal and local food is great for your health as it is likely to be a lot more nutritious having less additives and preservatives in order to keep them fresh all the way through a long distribution channel. Not to forget you benefit the environment..
Go, celebrate the last days of autumn with some vegan pumpkin soup!
Go, vegan! Try the recipe and you will be surprised how delicious vegan can actually taste.
Scroll down to see how to make the best pumpkin squash soup EVER. Step by Step and well explained. A never-fail recipe for you.
ALL YOU NEED:
great portion for 6 friends
FOR THE SOUP
- 1 onion, chopped
- 2 garlic clove, finely chopped
- a (large!) piece of ginger, chopped or grated
- 2 tbsp coconut oil
- 1 tsp curuma/turmeric
- 1 tsp Chilli
- 1 tsp Masala
- 5-6 carrots, cut in pieces
- One small hokkaido pumpkin or butternut squash, in pieces
- 2 glasses of (hot) water
- 1 tin coconut milk
- Organic lemon zest and juice
- Freshly chopped coriander or parsley
- Sea salt and freshly cracked black pepper
- Pumpkin seed oil
- (Roasted) Pumpkin kennels
- King prawns
THIS IS HOW YOU DO IT:
- Add onions and coconut oil to pot and cook until soft
- Add garlic and ginger and cook for another few minutes
- Add all three spices, stir
- Add carrot and stir, add pumkin and stir
- Add the lemon grind and some lemon juice
- Cook for a few minutes until you add a little bit of water
- Let boil until soft and tender
- Puree with a mixer
- Add coconut milk and mix again until evenly coloured
Serve with a lemon juice and a little drip of pumpkin kennel oil, pumkin kennels and garnish with freshly chopped coriander
For some extra protein, prawns go awesome with it. just add them to the soup at the end and let cook for another 3-4 minutes, as they cook very quick