This creamy pumpkin soup is vegan and full of flavor. It’s a low calorie and low-carb, delicious option for lunch or dinner that won’t take you more than 30 minutes to make.
Halloween is over, but the pumpkin season is not, and this pumpkin soup is packed with veggie goodies. What’s a better way to end your day, than with a hot creamy soup to warm up during these chilly autumn nights?
You can eat it right away or save it for later, it’s even tastier the day after. You can accompany it with freshly baked wholemeal bread (or just your regular bread from the supermarket, you don’t really need to go this extra), crackers, or garnish it with a handful of seeds or crunchy roasted chickpeas. The possibilities are endless. It does have a strong garlic flavor (especially the days after), so if you’re not a fan of garlic, I suggest you to use either half a clove or none.
How to make this creamy pumpkin soup
Ingredients (3-4 servings):
- 200 ml of coconut milk
- ½ pumpkin (hokkaido/red kuri squash)
- 1 zucchini
- 2 carrots
- ½ onion
- 1 or 2 garlic cloves
- Spices: paprika, oregano, turmeric, cumin, paprika, coriander, ginger powder
- Salt and pepper
Instructions:
- Clean the pumpkin from its seeds, peel and dice it
- Fill a pot with water and bring it to boil. Add the pumpkin dices and cook for 20 minutes over medium heat, or until the pumpkin chunks are soft enough to blend them. Chop the rest of the veggies, onion, and garlic cloves
- Grab a different pot and repeat the same process as with the pumpkin dices
- Drain the pumpkin dices and add them to a blender
- Add the rest of the veggies to the blender as well (don’t throw away the water left over from boiling the veggies, this is vegetable stock that you can use for this and other recipes)
- Add some vegetable stock and blend all the ingredients (you can add as much as you want, depending on how liquid you want the cream soup to be)
- Pour the mixture back into a pot and pour in the coconut milk
- Add the spices
- Cook for 5 more minutes while gently stirring the soup.
Done! Time to enjoy this healthy pumpkin cream soup. You can add pumpkin seeds (or any type of seeds) or some crunchy roasted chickpeas.
Let me know in the comments how did you like this recipe. Of course, if you tried it, don’t forget to mention @thecrazypeanut on social media 🙂
Below you’ll find the nutritional values of this recipe:
Creamy pumpkin soup
Equipment
- 1 blender
Ingredients
- 200 ml Coconut milk
- 1/2 pumpkin
- 1 zucchini
- 2 carrots
- 1/2 onion
- 1 garlic clove
Spices
- paprika
- oregano
- turmeric
- cumin
- coriander
- ginger powder
Salt and pepper
Instructions
- Clean the pumpkin from its seeds, peel and dice it
- Fill a pot with water and bring it to boil. Add the pumpkin dices and cook for 20 minutes over medium heat, or until the pumpkin chunks are soft enough to blend them. Chop the rest of the veggies, onion, and garlic cloves
- Grab a different pot and repeat the same process as with the pumpkin dices
- Drain the pumpkin dices and add them to a blender
- Add the rest of the veggies to the blender as well (don’t throw away the water left over from boiling the veggies, this is vegetable stock that you can use for this and other recipes)
- Add some vegetable stock and blend all the ingredients (you can add as much as you want, depending on how liquid you want the cream soup to be)
- Pour the mixture back into a pot and pour in the coconut milk
- Add the spices
- Cook for 5 more minutes while gently stirring the soup.
