Creamy Fairytale Pumpkin Soup (vegan)
Creamy vegan fairytale pumpkin soup with coconut milk and curry. Cozy, quick, and full of dreamy autumn flavor in every spoonful.
Servings: 6 people
Equipment
Ingredients
Soup
- 1 kg fairytale pumpkin
- 5 medium-sized potatoes
- 1 red onion, peeled and chopped
- 3 tablespoons of canola oil or another neutral oil (coconut oil also works)
- 3 scant teaspoons of curry powder (mild or spicy work both)
- 1 liter vegetable broth
- 400 ml coconut milk
- Salt
- Pepper
Optional Toppings/Additions
- Pumpkin seed oil
- Pumpkin seeds
- Bread
Instructions
- Peel and dice the fairytale pumpkin. (A little tip: I cut it into pieces first, then cut the peel off each piece—I find this to be the easiest way!)
- Peel and dice the potatoes.
- In a large pot, sauté the chopped onion with canola oil until it's translucent. Don't let it brown!
- Briefly sauté the curry powder with the onions for a few seconds until fragrant.
- Add the diced pumpkin and potatoes to the pot. Pour in the broth and coconut milk. Bring the soup to a boil, then reduce the heat and simmer, covered, for 20 minutes, or until the vegetables are soft.
- Puree the soup with an immersion blender until smooth, and season to taste with salt and pepper.
- Optional: Serve garnished with pumpkin seeds and a few drops of pumpkin seed oil. A slice of crusty bread is the perfect companion!