Soups & Starters VM Gluten Free Recipes VM Vegan Recipes

Vegan pumpkin soup

Name: Vegan pumpkin soup
Yield: 6
Cuisine: vegan
Ingredients: 1 tbsp olive oil; 2 cloves minced garlic; 1/2 onion, finely cut; 1/2 head of cauliflower florets; 1/2 zucchini diced; 1 large carrot finely sliced; 1 small hot pepper, finely cut leaving with the seeds; 1 can of light coconut milk; 2 cups vegetable broth; 1 baked sweet potato deskinned; 440ml puréed pumpkin (you can roast fresh pumpkin and liquidise it); 1 teaspoon agave or maple syrup; 1/2 teaspoon ground turmeric; 1/2 teaspoon paprika; 1/2 teaspoon tamari; sea salt and pepper to taste

As seen on Għand il-Vegan

by Darryl Grima October 31, 2023

by Darryl Grima

Jump to Recipe Print Recipe

Are you looking for a delicious and healthy soup recipe that’s perfect for the winter season? Look no further! This vegan pumpkin soup is not only incredibly flavourful but also packed with nutrients. Whether you’re a vegan or simply looking to add more plant-based meals to your diet, this recipe is sure to delight your taste buds. With its creamy texture and indulgent taste, it’s hard to believe that this soup is dairy-free. Let’s get started!

Vegan pumpkin soup
Print
Serves: 6 Prep Time: 20 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5
( 1 voted )

Ingredients

1 tbsp olive oil

2 cloves minced garlic

1/2 onion, finely cut

1/2 head of cauliflower florets

1/2 zucchini diced

1 large carrot finely sliced

1 small hot pepper, finely cut leaving with the seeds

1 can of light coconut milk

2 cups vegetable broth

1 baked sweet potato deskinned

440ml puréed pumpkin (you can roast fresh pumpkin and liquidise it)

1 teaspoon agave or maple syrup

1/2 teaspoon ground turmeric

1/2 teaspoon paprika

1/2 teaspoon tamari

sea salt and pepper to taste

Instructions

Bake the sweet potato in the over (until tender). You can bake it along with the pumpkin. To understand if the pumpkin is ready check and see if the skin is soft.

Heat the olive oil in a pan and sauté the onions until they start to go brown. The add the garlic, carrots, cauliflower, zucchini and the red pepper. Add some salt and cover the pan. Cook for a few minutes until they start to soften.

In the blender, add the coconut milk, some of the broth, the baked sweet potato, the baked pumpkin, and all the remaining spices and ingredients and blend. Add this to the pan once the vegetables have softened adding the rest of the vegetable broth.

Let them cook for a few minutes.

Throw everything back in the blender (leaving some vegetables aside to use as toppings for the soup). Blend until smooth.

Serve and place some vegetables as toppings with each plate.

Add salt and pepper to taste.

Enjoy

dairy free easy to make gluten free healthy lactose free malta protein recipe soup vegan vegetarian

Darryl Grima

Darryl Grima is VeggyMalta's Co-Ordinator. He became vegetarian over 30 years ago and over the years became totally plant based. He recalls a time when Malta was not so vegetarian and vegan friendly. Apart from campaigning and raising awareness on plant based issues he is also active in environmental and animal welfare organisations. He holds a Diploma in Political Studies and a Masters in Business Administration.

Vegan pumpkin soup

As seen on Għand il-Vegan

Vegan pumpkin soup

Ingredients

Instructions

Olive, carrot and fennel soup

Vegan pumpkin risotto

You may also like

Leave a Comment Cancel Reply