Creamy Pumpkin Soup
This velvety vegan pumpkin soup is a comforting classic featuring fresh pumpkin and a hint of dairy-free cream. Savoury notes of onion and garlic balance the natural sweetness of the squash, creating a dreamy, thick bowl that is perfect for pairing with crusty bread.
Instructions
- 1
Prepare the pumpkin (1.2 kg) by peeling, removing seeds, and cutting into chunks.
- 2
Place the pumpkin (1.2 kg), onion (1), garlic cloves (2 clove), vegetable broth (3 cup), and water (1 cup) in a large pot. Liquid will not fully cover the pumpkin. Bring to a boil then reduce heat and simmer rapidly for 10 minutes until tender.
- 3
Remove from heat and use a stick blender to puree the soup until completely smooth.
- 4
Season to taste with salt pepper (1 pinch) and stir through vegan cream (0.5 cup). Do not boil after adding the cream to prevent splitting.
- 5
Ladle into bowls and serve alongside toasted white baguette (1 slice).
Nutrition Facts
Per portion