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Creamy Pumpkin Soup
Easy, delicious and quick to make.
Author:
Tanith Schmelzeisen
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.