Vegan pumpkin soup

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Ingredients

Adjust Servings:
1 Onion
4 Garlic cloves
1 Chili
1 tablespoon Curry powder
1 kg Pumpkin (I used frozen butternut squash)
2 Large potatoes
1,5 liter Vegetable broth
A few teaspoons for serving Vegan heavy cream (I used one from Oatly)

Nutritional information

167
Calories
39g
Carbs
2g
Fat
4g
Protein
6g
Sugar

Vegan pumpkin soup

  • 40 minutes
  • Serves 4
  • Easy

Ingredients

Directions

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Steps

1
Done

Preparations

Peel and slice the onion, it doesn't matter how big you slice it because it's all going to be blitzed anyway!
Peel and chop the garlic. Chop the chili.
Peel, deseed, and cut the pumpkin into cubes. I used a bag of frozen butternut squash because that was avaiable to me (also I was sick while filming this so it was also way easier haha)
Peel the potatoes, and then cut into the same sized cubes as the pumpkin. The smaller the cubes, the quicker they cook.

2
Done

The soup part 1

Heat up a bit of oil in a large pot over medium-high heat. Then sauté the onion, garlic, and chili until the onion is soft and translucent.
Then add in the curry powder and mix for about 2 minutes, make sure you don't burn this. Add in a bit of oil if the pan gets too dry. Then you can add in the pumpkin and potatoes followed by the vegetable broth. Bring this to a boil and then simmer for about 20 minutes or until the pumpkin and potatoes are soft. To check this, mash them with a fork.

3
Done

The soup part 2

Once the pumpkin and potatoes are soft blitz the soup with an immersion blender until you have a smooth soup. If you don't have an immerion blender, blend it in batches in a food processor. Be careful with this though. Heat the soup up again and taste and adjust the seasoning. You can add a bit of vegan heavy cream for serving, I like to use the one from Oatly.

Jalisha

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