In autumn I definitely have one favorite meal ingredient: pumpkin. Whether baked in the oven, as pumpkin soup, in my smoothie – I literally use it everywhere. Especially Hokkaido pumpkin is one of my favorites as you don’t need to peel off the skin. In this post I will share one simple recipe for my favorite soup with you.
I know several people who don’t like soup that much. Why? Because they think you can’t be satisfied by just eating soup. Which is true if you only eat one plate and nothing else with it. But with some toppings and several plates, maybe with fresh bread soup can be super warming and satisfying, too.
I prefer my soups really creamy. How can you make your soup creamy without dairy products? Well, that is easy and you have several options. Obviously you could just add some kind of vegan cream. This for sure works perfectly. As I tend to choose more natural options I often go for creamy coconut milk or some kind of nut butter instead. Usually Tahini works great but almond or cashew butter also add a nice creamy texture and enhance the taste of any soup.
Secret ingredient: ginger
One additional ingredient which can’t be missing in my pumpkin soup is fresh ginger. Ginger has so many health benefits e.g. it is anti-inflammatory and can be pain-inhibiting as well. To really benefit from all its power it should be ideally consumed in its raw state. That’s why I only add it right before blending. In addition to the obvious benefits it also adds a nice fresh and spicy taste which I really like in combination with pumpkin.
Oftentimes I get quite lazy in the evening and can’t be bothered to cook anything big or time consuming anymore. That’s why I am a big fan of this soup as well. It literally takes me 15 minutes so make. About 10 minutes and the pumpkin is soft, then throwing everything in the blender and your done.
This soup is therefore perfect for:
- all pumpkin lovers
- everyone who wants a quick and delicious meal
- everyone who wants something warming
- a delicious first course
One last tip: cold-pressed organic pumpkin seed oil is a fantastic topping for this soup. I hope you enjoy this recipe as much as I do!
PS: If you’re not in the mood for soup definitely give this lentil bolognese a try.
Creamy Pumpkin Soup
Ingredients
- 1 Hokkaido pumpkin
- 2-3 big carrots
- 1 onion
- 500 ml vegetable stock
- 3-4 cm fresh ginger
- 1 tsp turmeric
- 1 tsp curry powder
- 2 tbs tahin or almond butter or coconut milk
- salt and pepper to taste
Optional soup toppings
- chickpeas
- pumpkin seed oil cold-pressed
Instructions
- Cut the pumpkin, carrots and onion into chunks and cook them in the vegetable stock until soft.
- Add all ingredients together with your cooked pumpkin in a blender and blend well.
- Serve the soup immediately with the toppings of your choice or some freshly baked bread.