Simple, easy and delicious vegan pumpkin soup in 30 minutes!
Awesome vegan pumpkin soup! For festive tables or cold winter days. With rosemary and nutmeg. A vegan recipe you'll make over and over again!
Servings 6
Calories 429.92kcal
Ingredients
- 1 kg /35.2 oz pumpkin cut into 2 cm cubes
- 1 whole cut into 2 cm cubes
- 1 carrot sliced
- 4 Tbsp olive oil for sautéing
- 2 onions cut in half and then sliced
- 2 ½ cups vegetable broth or water
- 2 cloves garlic sliced
- 2 tsp fresh rosemary chopped (or dried)
- 1 tsp ground nutmeg
- ½ tsp ground cumin
- ⅛ tsp dried ground cayenne pepper optionally
- salt
Instructions
- Bring the broth (or water) to a boil.
- Heat the olive oil in a pan over medium to high heat.
- Add the pumpkin stirring, every now and then, for 5 minutes.
- Then, add the potato, carrot, onion, rosemary, nutmeg and cumin, stirring occasionally for another 5 minutes.
- Next, add the garlic and stir for another 5 minutes.
- Finally, add the broth (or water) and allow to simmer for another 10 minutes.
- Put them all in a food processor until creamy. You can alternatively use a high-speed blender or just a fork, as the vegetables at this point will have softened quite a bit. You can blend them until they are completely creamy and smooth, or blend them just a little so that some small pieces are left, giving a light texture.
Serve warm:
- As a first or as a main course. We can garnish with rosemary, mint, cayenne, sweet or smoked paprika. Serve with cut pieces of crispy pita bread or some homemade croutons on top of the soup. If you want a healthier choice you can garnish with dried pumpkin seeds.
- As part of the main course. Spread a thin layer of pumpkin soup (4 tablespoons) on a large shallow plate and on top and in the middle, place the main course, such as rice with vegetables, tofu, chestnuts, dried fruits or nuts.
Notes
If you want to save some time:
1. Start by preparing the broth (or water) to boil and in the meantime wash and cut your vegetables.
2. Purée all the vegetables in the pan using any utensil suits you, such as a wooden fork. That way not only do you avoid the transfer to and from the food processor (or blender) but you are mainly avoiding more dish washing!
1. Start by preparing the broth (or water) to boil and in the meantime wash and cut your vegetables.
2. Purée all the vegetables in the pan using any utensil suits you, such as a wooden fork. That way not only do you avoid the transfer to and from the food processor (or blender) but you are mainly avoiding more dish washing!
Nutrition
Calories: 429.92kcal | Carbohydrates: 41.24g | Protein: 6.59g | Fat: 29g | Saturated Fat: 4.34g | Sodium: 55.85mg | Potassium: 1378.04mg | Fiber: 6.6g | Sugar: 11.97g | Vitamin A: 22173.35IU | Vitamin C: 41.02mg | Calcium: 124.12mg | Iron: 5.86mg