Delicious Vegan Pumpkin Soup
A very rich soup that is going to satisfy any gourmand taste, made with coconut milk and various species making it a special appetizer both on a special evening and on a simple day. Without any special requirements or without spending too much time – only 30 minutes, you’re ready to serve your pumpkin soup.
Servings: 4 people
Calories: 290kcal
Ingredients
- 2.2 lbs pumpkin
- 1 cup coconut milk
- 2 tbsp olive oil
- 1 cup water or vegetable broth
- 1 onion
- 1 carrot
- 1 potato
- 3 cloves garlic
- 1/2 tsp nutmeg powder optional
- 1 handful pumpkin seeds
- 1 handful dill chopped
- 1 tsp salt
- 1 tsp paprika
Instructions
- Peel and chop all ingredients
- Preheat oven at 350 degrees for 10 minutes
- Mix all the chopped vegetables, sprinkle with olive oil, and season with salt, pepper, and paprika
- Put the mixture on a baking tray and insert into the oven
- Bake for 15-20 minutes at 350 degrees
- Take out the tray, transfer vegetables into a pan and pour the broth/water and the coconut milk
- Use a hand blender to transform the mixture into a thik soup
- Put the pan on the stove and let come to a boil. Check for salt/pepper
- Pour in a bowl, season with pumpkin seeds, pinenuts, and chopped dill, and serve while still hot
Nutrition
Calories: 290kcal | Carbohydrates: 25g | Protein: 5g | Fat: 22g | Saturated Fat: 14g | Sodium: 609mg | Potassium: 1117mg | Fiber: 4g | Sugar: 11g | Vitamin A: 24088IU | Vitamin C: 28mg | Calcium: 77mg | Iron: 3mg