Vegan Pumpkin Soup Recipe Picture

OTHER LANGUAGES: deGerman

I like to cook the vegan pumpkin soup in autumn, it is practical, the pumpkin is not peeled and the soup is ready in less than 40 minutes. This pumpkin soup with orange juice tastes excellent and pleases the eye and the palate equally. Let yourself be inspired and conjure up a fine soup for your loved ones!  …Jump directly to the recipe.

1. Prepare Vegan Pumpkin Soup quickly and easily

Prepare the vegan pumpkin soup as follows:

  1. Halve the Hokkaido pumpkin or Butternut pumpkin and scrape out the seeds with a tablespoon and remove.
  2. Cut off the unattractive parts of the pumpkin skin and style attachments, cut the pumpkin with skin into small pieces.
  3. Place the pumpkin pieces in a pot, add the chopped onions and cover with water.
  4. Add some vegetable stock powder and season with salt, pepper, nutmeg and chilli.
  5. Bring the soup to the boil.
  6. Put some chopped garlic and ginger in the soup.
  7. Let the soup simmer for 30 minutes at moderate heat until it is slightly flowing.
  8. Mix the pumpkin pieces in the soup with a hand blender and season to taste with a little orange juice.
  9. You can now serve the soup directly as light pumpkin soup…
    or
  10. Bring the soup to the boil again and refine with soy cream or coconut milk.

The soup remains more neutral in taste if you add soy cream. Coconut milk gives the soup an Asian touch. Then soy sauce and lime juice also go well with it. You can season the soup in both variations with curcuma and curry lightly or vigorously.

The pumpkin soup becomes creamier if you cook one or two small potatoes with it.

Kürbis mit Kürbisblüte

2. Vegan Pumpkin Soup with Orange Juice

The presented pumpkin soup with orange juice tastes slightly sour and the orange aroma goes very well with the pumpkin. The orange gives the soup a pleasant depth of taste. Change the soup according to your own taste, add and refine according to your own taste:

Vegetables and inlays:

  • Finely chopped, raw spring onion slices or thin spring onion strips
  • Short and firm to the bite blanched root vegetables cut into fine strips such as carrots, celery and leek
  • Pumpkin pieces finely diced and cooked until al dente
  •  Tofo and smoked tofu cut into slices or cubes

Decoration and herbs and superfoods:

  • pomegranate seeds, goji berries, red pepper, barberries
  • coriander, dill, parsley, cress
  • soy cream or soy yoghurt
  • Pumpkin seed oil, black cumin oil, linseed oil

 

Kürbissuppe Vegan oder vegetarisch

Simple vegetarian pumpkin soup with seed oil, soy cream and pumpkin seeds.

3. Recipe

For exact quantities you will find my recipe for the vegan pumpkin soup below. I wish you every success! I cooked this soup last time with Elise: We roasted the Butternut Squash in clarified butter – instead of  Crab Bisque we take Prawns. The Soup has approximately 10 ingredients.

Vegan Pumpkin Soup Recipe Picture
Vegan Pumpkin Cream Soup
Votes: 1
Rating: 5
You:
Rate this recipe!
Rezept drucken
Vegan pumpkin soup with orange juice, easy and quick to prepare, many tips for inlays and variations.
Servings Prep Time
2 Persons 10 Minutes
Cook Time
25 Minutes
Servings Prep Time
2 Persons 10 Minutes
Cook Time
25 Minutes
Vegan Pumpkin Soup Recipe Picture
Vegan Pumpkin Cream Soup
Votes: 1
Rating: 5
You:
Rate this recipe!
Rezept drucken
Vegan pumpkin soup with orange juice, easy and quick to prepare, many tips for inlays and variations.
Servings Prep Time
2 Persons 10 Minutes
Cook Time
25 Minutes
Servings Prep Time
2 Persons 10 Minutes
Cook Time
25 Minutes
Ingredients
  • 300 g pumpkin Hokkaido Pumpkin, Butternut Pumpkin or Muscat Pumpkin
  • 1 pc big potatoe optional for a very creamy pumpkin cream soup
  • 1-2 pc onion or the same amount of shallots
  • ca. 500 ml vegetable broth the pumpkin in the pot should be well covered with water
  • 4 pinches salt use himalaya salt
  • 4 pinches black pepper
  • 3 pinches nutmeg
  • 2 pnches Chili
  • 6 g ginger use 1-2 thin slices of ginger
  • 1/2 pc garlic
  • 80 ml orange juice
  • 4 tbsp fresh pumpkin seeds
  • 4 tbsp pumpkin seed oil
  • 4 tbsp soya cream or normal cream
Servings: Persons
Units:
Instructions
  1. Wash, halve and quarter the pumpkin, remove the stalks and scrape out the seeds. You can use the bowl with Butternut pumpkin and Hokkaido pumpkin. Cut away only the unsightly or dark spots.
  2. Cut the pumpkin pieces into small pieces and place them in a pot together with the finely chopped, peeled onion. The smaller you cut the pumpkin pieces, the faster your soup will be ready. Smaller pumpkin pieces cook faster! Optionally, you can also cook a small potato, which makes the soup creamier!
  3. Cover the pumpkin pieces with water and season with vegetable stock, powder or cubes. Add salt, pepper, nutmeg and chilli, ginger and garlic, finely chopped. Bring the soup to the boil and let it simmer for 30 minutes without lid.
  4. Puree the pumpkin pieces in the soup vigorously with a hand blender, season the pumpkin cream soup with orange juice and serve. Decorate with soy cream, pumpkin seeds and pumpkin seed oil and serve quickly.
Recipe Notes

4. Calories (Kcal) Vegan Pumpkin Cream Soup

Nutrition Facts
Vegan Pumpkin Cream Soup
Amount Per Serving
Calories 303 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 4g 20%
Polyunsaturated Fat 9g
Monounsaturated Fat 5g
Sodium 720mg 30%
Potassium 583mg 17%
Total Carbohydrates 31g 10%
Dietary Fiber 6g 24%
Sugars 11g
Protein 7g 14%
Vitamin A 461%
Vitamin C 58%
Calcium 8%
Iron 21%
* Percent Daily Values are based on a 2000 calorie diet.

5. Other Recipes for Pumpkin and Pumpkin Soup

Pumpkin Soup with Coconut Milk
Pumpkin Soup with Ginger, Curry and Prawns
Styrian Pumpkin Cream Soup from Austria with Pumpkin Seed Oil, Dill and Bacon
Pumpkin Soup Basic Recipe

How to cook a great vegetarian Pumpkin Risotto with Spinach

 

OTHER LANGUAGES: deGerman

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