Vegan pumpkin soup recipe
Easy pumpkin soup recipe made with roasted pumpkin, vegetable stock, onion, ginger, garlic & basic seasoning.The soup is rich, thick, creamy, satisfying & is ready within 30 minutes.
Servings: 4 people
Calories: 150kcal
Equipment
- Heavy bottom pot
Ingredients
- 1 tablespoon butter, vegan
- 1 teaspoon garlic, chopped
- 1 teaspoon ginger, chopped
- 1 onion, small size, chopped
- 2 ¼ cups fresh pumpkin, cut into pieces, 500 grams
- ¼ cup carrot, peeled and chopped
- ½ teaspoon black pepper powder
- salt to taste
- ¼ teaspoon red pepper flakes
- ¼ teaspoon nutmeg powder
- 3 cups of water/vegetable broth
Instructions
Preparation
- Peel the skin & remove the seeds of the pumpkin. Chop it.
- Peel the skin of the carrot & chop it.
- Chop the onion, ginger & garlic.
- Keep the seasoning ready.
Making the soup
- Heat 1 tablespoon butter in a pan, over low heat.
- Add garlic, ginger & onion. Turn the heat to medium & stir fry over medium heat until onions are translucent.
- Next, add pumpkin & carrots. Stir fry until brown spots start to appear on the pumpkin.
- Add the seasoning (black pepper powder, salt, red pepper flakes, nutmeg powder) & water.
- Cover & cook until vegetables are tender.
- Remove from heat.
- Let it cool down a little bit. Blend it.
- Adjust the consistency of the soup.
- Taste & adjust the seasoning. Add more salt or pepper, if needed.
- Pumpkin soup is ready to serve.
Video
Notes
- Use an immersion blender to blend the soup.
- If you do not have an immersion blender then let it cool down a little bit. Transfer the ingredients to the mixer/grinder jar in batches. Grind it to a smooth paste.
- Be careful while blending the mixture with an immersion blender. As it is hot & may splash on you.
- Adjust the consistency of the soup thick or thin as per your preference.
Nutrition
Calories: 150kcal