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Photo of a bowl of pumpkin soup served with freshly toasted croutons. A vegan recipe from All About vegans.
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Velvet pumpkin soup with leek and ginger (vegan)

Delicious velvet pumpkin soup with leek and ginger! An easy, quick & vegan recipe that you will love!
Course Main, Main Dishes, Main Dish, Appetizers, Appetizer, Soup, Soups
Cuisine Greek / Vegan, Vegetarian, Βίγκαν (vegan), Χορτοφαγική
Keyword thanksgiving, sweet, pumpkin, pumpkin soup, orange, leek, soup, ginger
Prep Time 8 minutes
Cook Time 22 minutes
Total Time 30 minutes
Servings 2 bowl
Calories 257kcal
Author Thodoris Tibilis

Ingredients

Ingredients for vegan velvet pumpkin soup

  • 750  g pumpkin
  • 1 leek
  • 1 cup vegetable broth or water
  • 2 centimeters fresh ginger
  • 1 clove garlic
  • 2 Tbsp olive oil
  • ½ tsp ground coriander (optional)
  • salt and pepper

Instructions

Velvet pumpkin soup with leek and ginger

  • Cut the pumpkin into 1 inch cubes and slice the leek, ginger and garlic.
  • Heat the olive oil in a large pan and sauté the pumpkin for 4 minutes. Add the leeks and ginger and stir regularly. After 4 minutes add the garlic and continue for another 4 minutes. Add the broth (or water) and simmer for 10 minutes with the lid closed.
  • Mash everything with a hand blender or transfer the entire content of the pan in a high-speed blender or food processor and your pumpkin soup is ready!

Serving

  • Serve it plain, with freshly ground pepper, croutons, or accompany it with toasted bread.

Notes

  1. If you want it runnier, add an extra half or a full cup of broth or water.
  2. If you want it spicier, add extra fresh or ground ginger.

Nutrition

Calories: 257kcal | Carbohydrates: 33g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 483mg | Potassium: 1368mg | Fiber: 3g | Sugar: 13g | Vitamin A: 32916IU | Vitamin C: 39mg | Calcium: 110mg | Iron: 4mg