WWW.FREI-STYLE.COMPumpkin Soup
Ingredients
- 1 small piece of fresh ginger
- 1 shallot
- 1 Tbsp olive oil
- 500 g (1.1 lbs.) pumpkin (e.g. muscat)
- 100 g (3.5 oz.) potatoes
- 1 tsp sweet paprika
- salt
- pepper
- 500 ml (2 cups) vegetable broth
- 100 ml (scant 1/2 cup) plant-based drink (e.g. oat, soy)
- 1 pinch nutmeg
- 100 ml (scant 1/2 cup) vegan cream
- juice of 1 orange
- pumpkin seeds, balsamic cream, cress, vegan cream
Equipment: large pot, immersion blender or stand blender
Instructions
- 1.Finely grate the ginger, dice the shallot and sauté both in olive oil until translucent.
- 2.Deseed the pumpkin and cut into cubes, peel and dice the potatoes, add both to the onions.
- 3.Sauté briefly, then add the paprika, salt and pepper.
- 4.Deglaze with the vegetable broth and the plant-based drink.
- 5.Cover and simmer for about 10-15 minutes until the vegetables are soft.
- 6.Purée the soup until smooth, then stir in the vegan cream, nutmeg and the juice of the orange.
- 7.Season with salt and pepper and serve with pumpkin seeds, balsamic cream, cress and a swirl of cream.
Notes
Tip from my kitchen: a small splash of orange juice lifts the sweet pumpkin beautifully and brings freshness to the soup – add it only after puréeing so the acidity doesn't cook off. For an even silkier soup, use coconut milk instead of the plant drink, and a teaspoon of curry powder or a hint of chili adds a warming note. Leftovers taste almost even better the next day.
Nutrition per serving: 180 kcal · 4 g protein
MY NOTES
Ten more easy vegan dinners, free: frei-style.com/ebook