Spicy Vegan Pumpkin Soup - Fall's Comfort Food!
Indulge in this deliciously warm and comforting spicy pumpkin soup made with a blend of rich spices and organic Hokkaido pumpkin.
Equipment
- Heavy Bottom Pot
- Blender
Ingredients
- 6 tbsp Olive oil
- 2 tbsp Cumin
- 1 Red Chili
- 2 Red Onions
- 2 cloves Garlic freshly-minced
- 1 tbsp Ginger freshly-minced
- 1 Hokkaido Pumpkin 1 kg
- 2 Potatoes
- 1 Apple
- 600 ml Water
- 400 g Coconut Milk
- 1 tbsp Coriander Powder
- 1 tsp Sea Salt
- 2 tsp Black Pepper
- 1 pinch Nutmeg Powder
Instructions
- Dice the onions. Mince the ginger and garlic. Cut the potatoes, apples and pumpkin into medium-sized blocks.
- Heat up the oil in a heavy bottom pot, add the cumin seeds and red chili, and let them fry for 30 seconds.
- Transfer the onions and fry them for a minute. Add the garlic and ginger to the pot and fry for another minute.
- Transfer the pumpkin, potato, and apple to the pot, stir fry, and cook for 2 minutes.
- Add the water, coconut milk, coriander powder, salt and pepper to the pot. Cover, and allow to cook on high heat for 10 minutes.
- Bring the pot a simmer, stir the ingredients and cover and cook for another 10-15 minutes.
- Add the nutmeg and blend.
- Serve with olive oil and roasted pumpkin seeds!
Nutrition
Calories: 434.2kcalCarbohydrates: 43.8gProtein: 6gFat: 29.6gSaturated Fat: 14.8gPolyunsaturated Fat: 1.9gMonounsaturated Fat: 11.4gSodium: 426.4mgPotassium: 1390.6mgFiber: 7.1gSugar: 10.4gVitamin A: 3146.8IUVitamin C: 47.4mgCalcium: 127.8mgIron: 5.8mg
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