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Vegan Pumpkin Soup
The Vegan Pumpkin Soup recipe takes me a different look at the vegetable pumpkin. I never liked this vegetable before. But after trying this soup, everything changed. I am now a pumpkin fan.The Vegan Pumpkin Soup recipe is simple and easy to prepare. With just under 30 minutes or so, you can enjoy this hearty and delicious pumpkin soup. This is a gourmet dish that you can cook in your kitchen using simple ingredients. I love having my pumpkin soup in cold weather, or when I am feeling sick. It’s a vitamin cocktail, I tell you!If you love pumpkin, then you should try this delicious Vegan Pumpkin Soup.
Servings 4 people
Calories 147kcal
Ingredients
- 1 kg Pumpkin
- 1 Shallot
- 1 liter Organic Vegetable Stock
- 125 ml Coconut Milk
- 1/2 tsp Chili Powder
- 1/2 Lime juiced
- Extra Virgin Olive Oil
- Sea Salt to taste
- Pepper to taste
Instructions
- Boil broth, add chopped shallot and pumpkin to it. Salt to taste and cook over medium heat until vegetables are cooked.
- Remove cooked pumpkin from the broth and put them in a blender. Add coconut milk and lime juice. Mix until smooth. If you like more liquid soups, add some broth.
- Serve hot by adding a little olive oil directly to the bowl. Sprinkle with pepper.
Notes
I use raw pumpkin seeds for decoration. In addition, they give a variety of structures - it is very tasty! You can add finely chopped garlic or pepper if you want more piquancy in your vegan soup. Finely chopped greens and spring onions are also suitable. After cooking, you will have a lot of broth left. Vegetable broth is very aromatic and has a beautiful golden color. I can use it again to make light soups or side dishes. It can stand in the refrigerator for up to 3 days.
Nutrition
Calories: 147kcal | Carbohydrates: 22g | Protein: 3g | Fat: 7g | Saturated Fat: 6g | Sodium: 1012mg | Potassium: 940mg | Fiber: 2g | Sugar: 10g | Vitamin A: 21889IU | Vitamin C: 26mg | Calcium: 61mg | Iron: 3mg
