This vegan pumpkin soup is extremely healthy, easy to make, rich, creamy and ultimately satisfying.
The recipe is nutritious made from pumpkin and loved by people of all age groups. This soup recipe has high nutritional value.
Eating pumpkin is good for the heart. The fiber, potassium, and vitamin C content in pumpkin all support heart health.
Pumpkin is high in vitamins A and C, which can help to boost your immune system. It also supplies vitamin E, iron and folate, which may strengthen your immunity as well.
Its nutrients and antioxidants protect your eyesight, lower your risk of certain cancers and promote heart and skin health.
Its low calorie content also makes it a weight-loss-friendly food.
1kg Pumpkin (peeled and cubed)
400ml Coconut Cream
1 and 1/2 cups Vegetable Stock
1 Tbsp olive oil
1 Onion (chopped)
2 Cloves Garlic (crushed)
1 tsp Ginger, finely chopped
1 tsp Thyme
1/2 tsp Cayenne Pepper
Salt and Pepper to taste
Steps to Make Pumpkin Soup
Add the oil to a pot with the chopped onion, garlic and ginger and sauté.
Then add the thyme and cayenne pepper and sauté until the onions are softened.
Add in the coconut cream and vegetable stock and the pumpkin and bring to the boil.
Pour in the stock. Bring the mixture to a boil, then reduce heat and simmer for about 15 minutes, until the pumpkin is soft and cooked.
Once the pumpkin mixture is done cooking, stir in the coconut cream. Remove the soup from heat and let it cool slightly.
Use an immersion blender to blend it smooth inside the pot.
Add salt and pepper to taste.
Ladle the soup into individual bowls and serve hot with croutons of brown bread pieces.