Vegan Pumpkin Soup Puree
8 servings
60 minutes
Vegan pumpkin puree soup is a true embodiment of autumn coziness and warmth. Its roots trace back to European culinary traditions where seasonal vegetables are transformed into tender, warming dishes. Roasted pumpkin takes on a rich caramel flavor that harmoniously complements the spiciness of ginger and garlic. Coconut milk gives the soup a silky texture while cinnamon adds a light spicy note. This soup is not only delicious but also rich in beneficial nutrients. Perfect for warming evenings or as a light lunch. Served hot, it can be garnished with fresh herbs or pumpkin seeds for a crunchy textural contrast. Vegan pumpkin puree soup is a culinary symphony of flavors where each spoonful fills the soul with warmth and comfort.
1
Remove seeds from the pumpkin and cut into wedges.
- Pumpkin: 3.5 kg
2
Slice the ginger into thin slices.
- Ginger: 80 g
3
Chop the garlic coarsely.
- Garlic: 4 cloves
4
Place the pumpkin on parchment, sprinkle with ginger, garlic, sugar, and salt, add thyme sprigs, drizzle with oil, and bake for 40 minutes.
- Pumpkin: 3.5 kg
- Ginger: 80 g
- Garlic: 4 cloves
- Thyme: 4 sprigs
- Vegetable oil: 50 ml
5
Chop the carrot and onion coarsely.
- Carrot: 300 g
- Onion: 100 g
6
Fry in a pot, add water, and boil for 10 minutes.
- Carrot: 300 g
- Onion: 100 g
- Water: 1 l
7
Clean the pumpkin and remove the thyme sprigs.
8
Add the pulp and the rest from the baking dish to the carrots and onions.
- Pumpkin: 3.5 kg
9
Add coconut milk and simmer on low heat for 10-20 minutes until cooked.
- Coconut milk: 800 ml
10
Salt, pepper, add cinnamon, and blend the pumpkin soup until pureed. Serve hot.
- Ground black pepper: to taste
- Salt: to taste
- Ground cinnamon: 0.5 teaspoon
