By Hey Vegans,
I used to hate pumpkin soup.
Why?
Maybe I just don’t like pumpkin.
At least that’s what I thought.
But the truth is I actually like pumpkin soup.
The real problem was the time it takes to make it.
Most recipes need a lot of preparation and cooking time, and honestly, I didn’t always have the patience for that.
So I started thinking pumpkin soup just wasn’t worth the effort.
Until one day I found a recipe that completely changed my mind.
This recipe lets you make creamy, delicious pumpkin soup in just 30 minutes.
Yes, really.
If you want to know how to make this quick and easy pumpkin soup, scroll down for the recipe
Ingredients
- Pumpkin (Obviously)
- Olive Oil
- Garlic
- Onion
- Carrot
- Salt
- Nutmeg
- Black Pepper
- Vegetable Broth
- Coconut Milk
Preparation Process
Take 1.5 kg pumpkin, peel it, and chop it into pieces.
Take 2 medium sized onion and chop them.
Take 2 medium sized carrots and chop them into small pieces.
Take 4-5 cloves of garlic and chop them.
Now take a pot, add 2 teaspoons of olive oil, and heat it for 1 minute.
Add the chopped onion, carrot and ginger to the pot and cook it for 5 minutes.
Add the chopped pumpkin to it.
Add 1 tablespoon of salt and ½ teaspoon of black pepper.
Add ⅙ tablespoon of nutmeg (It’s optional but highly recommender for flavor).
Cook it for 8-10 minutes until it starts to soften.
Add 1liter of vegetable broth to it.
Cover it and simmer for another 10 minutes.
Now your soup is almost ready.
Puree it with hand blender and add ½ cup of coconut milk.
Taste your soup and let us know in the comments – is it tasty or delicious?
My Tips For You
- For a richer flavor, roast the pumpkin before adding it to the pot.
- For extra flavor add some chopped coriander.
- You can store the soup in the refrigerator for up to 3 days.
- If you like add some roasted pumpkin seeds.