The Ultimate Pumpkin Soup

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The Ultimate Pumpkin Soup

  • half a middle sized hokaido pumpkin
  • 1 carrot
  • 1 potato
  • 1 shallot
  • 1 clove of garlic
  • a small piece of ginger (size of a walnut)
  • some fresh or dried chili pepper
  • agave syrup
  • coconut oil
  •  vegetable stock powder
  • a bit of soy cooking cream
  • salt
  • pepper
  • masala powder
  • pumpkin seed oil
  • roasted pumpkin seeds
  • vegan
  • glutenfree
  • lactofree

There’s a million ways to prepare pumpkin soup, here’s my favorite recipe…

Cut the Pumpkin, carrot, shallot, potato, garlic clove, ginger and and some chilli pepper and put it an a big pot where you already heated a tablespoon of coconut oil.

Roast it gently as long as it gets a little brown (and smells great), then put in a teaspoon of agave syrup and let it melt. Infuse half a liter of boiling water and add two teaspoons of vegetable stock powder.Let it simmer at medium heat for about 15 minutes until the vegetables literally fall apart. In the meantime roast the pumpkin seeds in a pan on low heat and without fat as long as they turn slightly brown.Then put the whole vegetable mess into a mixer and pureé until it’s thick and creamy. Back into the pot, add some more water, if it’s too thick and refine with a shot of soy cream. Flavor with salt, pepper and a little bit of masala ( my personal pumpkin soup secret!!), add some drops of pumpkin oil and serve with the roasted pumpkin seeds, Mahlzeit!


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