Creamy Pumpkin Soup Recipe, Perfect for Fall

When I think of comfort food, I think of a big bowl of soup, alongside some nice crusty bread. There’s something about soup that is just so heart-warming, and now that temperatures are dropping, soup-season is amongst us! Today, I sharing my absolute favourite soup recipe; a creamy pumpkin soup. It is filled with veggies, making it a very filling and nutritious meal. It is also pretty easy to make, and a perfect meal-prepping dish. Here’s how to make it:


Serves 4

You will need a large saucepan and a blender (hand-held or stationary both work well).

creamy-vegan-pumpkin-soup-comfort-food-1.jpg


Ingredients:

• 1 large onion

• 5 cloves garlic

• 1 tbsp olive oil

• 2 carrots

• 4 stems celery

• 1 medium pumpkin (or butternut squash, both work well)

• 8 baby potatoes

• 4 stems parsley

• 2 veggie stock cubes

• 1 tbsp tomato paste

• 1 pack (250ml) coconut cream

• 1 tbsp soy sauce

• Salt, pepper and chilli powder to taste

• ~6 cups water

creamy-vegan-pumpkin-soup-comfort-food-2.jpg

Instructions:

• Prepare all your vegetables. Make sure to cut your carrots, potatoes and pumpkin into small cubes in order to facilitate faster cooking.

• Fry your garlic and onion in olive oil. Keep stirring until they start to brown; add a little bit of water during this process if needed.

• Add celery, carrots, potatoes and pumpkin to the pan and let cook for a few minutes.

• Add in your parsley (chopped) as well as the salt, pepper and chilli.

• Add ~6 cups of water to the pan; make sure all your vegetables are covered.

• Add stock cubes and tomato paste to the pan. Stir in and cover.

• Allow the vegetables to cook for around 50 minutes. Stir occasionally.

• Once the vegetables are soft, take the pan off the heat.

• Using a immersion blender, mix everything together until smooth. If you are using a stationary blender, transfer the mixture to the blender and mix until smooth.

• Once smooth, add coconut cream and soy sauce to the soup.

• Place the pan back on the heat and let cook for another 10 minutes. Add some more salt, pepper or chilli if wanted.

• Serve and enjoy.



I enjoy this soup with some slices of sourdough spread with vegan margarine; the best combo. I hope you find this soup as tasty as I do!




Written by Eline Jeanné (@the_vegan_globetrotter), who also writes her own blog: www.heartofatraveller.com


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