Butternut squash soup | Vegan
This simple, classic pumpkin soup is real comfort food. Seasoned with warming ginger, black pepper, and chilli is a perfect meal for the cold autumn evenings!
Equipment
- Immersion blender / blender
Ingredients
- 1 kg pumpkin
- 1 onion
- 1 garlic clove
- 1 cup vegetable stock
- 1 tbsp oil
- 1 tsp ginger powder
- 1 tsp dried sweet paprika
- duża szczypta chilli (or more)
- duża szczypta czarnego pieprzu (or more)
- salt to taste
- 1 tbsp pumpkin seeds
- toasted bread (vegan)
Instructions
- Peel the pumpkin, remove the seeds, then cut it into small pieces.
- Peel and finely chop the onion and garlic. Heat the oil in a pot and fry them over small heat until soft, then add the ginger, dried sweet paprika, chilli, black pepper and salt, mix well.
- Add the prepared pumpkin into a pot with onion, garlic and spices. Add the vegetable stock and bring it to the boil. Cook for 20-25 min or until the pumpkin is soft.
- To finish off your soup, use an immersion blender or allow to cool and transfer to a standard blender, then blend until smooth.
- Return your soup to the pot and warm up to the desired temperature. Serve with the pumpkin seeds and toasted bread.
Notes
- Note that for this recipe you need 1 kg of peeled and deseeded pumpkin.
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