PUMPKIN SOUP
| 🍽 Portions: 4 |
| ⏱ Prep time: 10 minutes |
| ⏱ Cook time: 20 minutes |
| 📈 Difficulty: Easy |
| 🌱 Vegan |
INGREDIENTS
- 700 g Hokkaido pumpkin
- 2 onions
- 1 clove garlic
- Ginger (more or less depending on desired spiciness)
- 40 g fat
- 2 tbsp white balsamic vinegar
- 1 l vegetable broth
- 200 g vegan cream
- Salt to taste
- Pepper to taste
- 1-3 tsp agave syrup
- Pinch of nutmeg
- 30 ml Ginger Shot Turmeric
PREPARATION
Cut the deseeded and cleaned Hokkaido pumpkin into cubes (with the skin on is fine). Peel the onions and garlic and also dice them.
Hokkaido pumpkin doesn't need to be peeled!
Heat the fat and briefly sauté the onions with the garlic, then add the pumpkin. Fry everything until the pumpkin is lightly browned. Clean the fresh ginger and add it, also in small cubes.
Deglaze with the vinegar and pour in the broth. Bring to a boil once, reduce heat and simmer with a lid for 10-15 min.
Add the vegan cream and blend the soup smooth with an immersion blender. Season with salt, pepper and agave syrup and add a pinch of nutmeg.
When serving, arrange the soup in soup bowls and drizzle with the shaken Ginger Shot Turmeric.
The finished pumpkin soup
