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FreistyleRecipes · Travel · Slow Living

Pumpkin Soup

Prep: 10 minCook: 20 minTotal: 30 minServings: 4 servings

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

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.

Source: frei-style.com/pumpkin-soup