- 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)
Peel and slice the onion, it doesn't matter how big you slice it because it's all going to be blitzed anyway!
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.
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.