Fancy a warming pumpkin soup without cream? In this post Sabrina from vegtastisch.de shows a delicious, vegan recipe for a creamy pumpkin soup.
He simply belongs to the cold season: The pumpkin. There are many delicious varieties and many more delicious recipes for processing. So it is certainly not boring cooking. Even if there were pumpkin every day.
Pumpkin is an absolute vitamin bomb. Among other things, the pumpkin has a lot of vitamins A, C and E, magnesium, potassium and zinc, fiber and protein.
After the great Pumpkin goulash recipe the other day this time there is a recipe for tasty vegan soup. This certainly tastes the whole family, so even the youngest.
By the way, pumpkin and potato go perfectly together, so of course the combination is found in many dishes.
Ingredients for autumn pumpkin and potato soup
- 1 small pumpkin (variety does not really matter, without peel about 500 g)
- 500 g potatoes
- 1 leek
- 2 carrots
- 1 onion
- 2 tablespoons vegan butter, e.g. Alsan
- 1.5 liters vegetable broth
- Salt and pepper
- 2 tablespoons balsamic vinegar
- 3 tablespoons buckwheat
- 1 tsp rosemary
- 200 ml vegan cuisine (e.g. soy, oat, rice)
Preparation:
Peel potatoes, pumpkin, leek, carrots and onion and chop everything.
Melt the Alsan in a large saucepan and sauté the onions. Then add the leeks and carrots and sauté for a few minutes.
Add vegetable broth and bring to a boil.
Add the pumpkin and potato cubes and add all the spices. Simmer the whole thing for 25 minutes.
Towards the end of the cooking time, add balsamic vinegar and Cuisine and puree everything.
Roast pumpkin seeds in a small pan without fat.
Divide soup among plates and garnish with buckwheat.
If you like, you can of course spice up the soup with various superfoods. In addition to buckwheat, hemp seeds and of course pumpkin seeds are also suitable. Both should also be toasted briefly. Pumpkin seeds, for example, have a lot of protein and a lot of minerals. Hemp seeds are a good source of amino acids, potassium and magnesium.
Instead of grains or seeds, however, you can simply fry bread cubes in a little oil in a skillet and sprinkle over the soup for that extra bit of bite.
Sabrina has been living vegan for 5 years. She has been a mom for a year and loves healthy recipes that go quickly and that junior can also eat at the family table. Sabrina pays attention to sustainability in life and when traveling. She shares her knowledge about veganism and sustainability both on her blog www.vegtastisch.de as well as in workshops and at events.
Photos: vegtastisch.de
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