Creamy pumpkin soup
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.
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.