Ingredients
- 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)
Directions
Steps
1 Done | PreparationsPeel and slice the onion, it doesn't matter how big you slice it because it's all going to be blitzed anyway! |
2 Done | The soup part 1Heat 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. |
3 Done | The soup part 2Once 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. |