The Best Pumpkin Soup (Easy & Vegan)

🧂 Ingredients

• ½ hokkaido pumpkin "red kuri squash"

  about 1 lbs pumpkin flesh, *see notes
• 1 medium sized potato
• 2 carrots
• 2 tbsp coconut oil

  or other oil or vegan butter
• 1 onion
• 2 garlic cloves
• 1 piece of ginger
• 2 tsp curry powder

  e.g. madras
• 1 tsp paprika powder

  or chili powder to taste
• ¼ tsp nutmeg

  optional to taste
• 2 cups vegetable broth
• 7 oz coconut milk

  or soy cream
• salt and pepper

  to taste
• 2 tsp lemon juice

  or to taste
• coconut yogurt

  or other dairy-free yogurt of choice
• pumpkin seeds
• sesame seeds
• fresh parsley

Instructions

• 1 Chop pumpkin, potato and carrots into coarse pieces. Finely chop onion, garlic
  and ginger.
• 2 Heat the coconut oil in a pot and sauté the onion for about 3 minutes until
  translucent. Add garlic and ginger and sauté for another minute.
• 3 Add pumpkin, potato and carrot cubes along with curry powder, paprika powder and
  nutmeg and sauté for about 3 minutes.
• 4 Pour in vegetable broth and bring to the boil. Cover the pot with a lid and cook
  for about 20 minutes, until the veggies are soft.
• 5 Finally, add coconut milk along with salt, pepper and lemon juice to taste.
  Blend with an immersion stick blender (or in a blender) until the soup is smooth
  and creamy.
• 6 Garnish your creamy soup with yogurt, pumpkin seeds, sesame seeds and fresh
  parsley as desired.
• 7 Enjoy! 🙂

Nutrition Info