Pumpkin 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
- 1½ kg pumpkin
- 1 onion
- 3 garlic cloves
- 350 ml vegetable broth
- 1 tbsp olive oil
- piece of fresh ginger (1–2 cm, grated)
- 1 tsp dried sweet paprika
- large pinch of chili (or more)
- pinch of black pepper
- pinch of salt
To serve (optional)
- 1 tbsp pumpkin seeds
- toasted bread
Instructions
- Preheat the oven to 200°C (top and bottom).
- Cut the pumpkin into smaller pieces and remove the seeds. If you're using Hokkaido pumpkin, leave the skin on. For other varieties, peel it.
- Peel the onion and cut it into quarters. Leave the garlic cloves in their skins (this prevents them from burning and keeps them sweet). Transfer the pumpkin, onion, and garlic to a baking sheet, and drizzle with olive oil. Roast for about 25–30 minutes, until the pumpkin is completely soft.
- Transfer the roasted pumpkin, onion, and garlic (squeezed out of their skins) into a pot. Next, add the ginger, sweet paprika, chili, black pepper, and salt.
- Pour in the vegetable broth and bring to a boil. Simmer on low heat for a few minutes to let the flavors meld together.
- Next, blend using a high-speed or immersion blender until smooth.
- If the soup is too thick, add a splash of hot broth. Serve with your favorite toppings. Enjoy!
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