When summer is over and we hand the scepter to fall, we look forward to all the wonderful fruits the new season brings with it. For example, there is a squash, the preparation of which is so diverse that we can hardly decide what to cook each year. How about starting with the classic soup? Today we have the recipe for you: quick vegan pumpkin soup. It does not require any cream, sour cream, etc., so it tastes good for anyone who does not use animal products.
by the way: If you have more time, you can use fresh pumpkin in place of pickled pumpkin for a quick vegetarian pumpkin soup. Then cut it into slices or cubes and roast it in the oven or cook it in soup.
As the days get colder, the soup is served more frequently. No wonder, they are mostly made uncomplicated, warm on the inside and somehow reminiscent of the long days of childhood. Fortunately, we have plenty of recipe ideas for all soup lovers, for example the spicy vegetable chili and corn soup from Spain. Miso soup with shiitake mushrooms takes you to Japan. The culinary soup journey continues with Arabic goulash.
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This quick vegan pumpkin soup conjures up in a jiffy
a description
Pumpkin season has finally begun and we can finally have delicious soup again. Looking for inspiration? Enjoy this quick vegan pumpkin soup.
Prepare
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In the first step, roast the pumpkin seeds in a frying pan without adding oil.
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Meanwhile, peel and chop the onion. Heat the oil in a saucepan and fry the chopped onions. Prepare vegetable broth with hot water and remove onions with it. Now put the pumpkin in the pot and let everything simmer for about three minutes.
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Remove the pot from the stove and mash the soup well. Then season with salt, pepper and ginger powder and serve sprinkled with pumpkin seeds and pistachios.