Easy Creamy Vegan Pumpkin Soup Recipe
This recipe for pumpkin soup is EASY, VEGAN and OH SO CREAMY.
A winter warmer recipe that feels like a hug - and only 116 calories per serve. This recipe is SO easy, and an awesome last-minute dinner idea that you can bulk up with toasty bread and your choice of protein.
- 1 onion, finely chopped
- 3 cloves of garlic, crushed
- 2 tomatoes, diced
- 2 carrots, diced
- 1kg Kent pumpkin. diced
- 500ml vegetable stock
- Saute onions in a large saucepan for a couple of minutes.
- Add garlic and season with salt and pepper.
- Then your favourite spices (we love Cayenne pepper and Italian herbs).
- Add the vegetable stock and bring to the boil.
- Boil for 20 minutes or until pumpkin is cooked through.
- Allow the mixture to cool and blend it in batches in a blender.
- Pour the blended soup back into your pan, and bring it to the boil once more.
- Turn the heat off and allow to cool for a few minutes before serving.
Want to top your creamy pumpkin soup off with some protein?
Add tofu chunks or shredded chicken to complete your delicious pumpkin soup.
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