Quick Vegan Pumpkin Soup: A lime wedge for the win

When summer comes to an end and we hand over the scepter to autumn, we look forward to all the wonderful fruits that the new season brings with it. For example, there are pumpkins whose preparation is so diverse that every year we hardly decide what to cook. How about we start with a classic, soup? Today we have the right recipe for you: a quick vegan pumpkin soup. It does not require cream, cream, etc., so it is delicious for everyone who does not use animal products.

By the way: If you have a little more time, you can use fresh instead of pickled pumpkin for a quick vegan pumpkin soup. Then cut it into slices or cubes and bake it in the oven or cook it in soup.

As the days are cooler, soups are served more often. No wonder, they are mostly made quite simply, warm from the inside and somehow remind of long-gone childhoods. Luckily, we’ve got plenty of recipe ideas for all you soup lovers out there, like this Spicy Chili Corn Vegetable Soup from Spain. Miso soup with shiitake mushrooms takes you to Japan. We continue our culinary journey with soup with our Arabic goulash soup.

Insufficiently? Then look at:

Hot for a bowl of soup

Chestnut soup with fried mushrooms

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Top view of a dark plate on a dark table with a quick vegan pumpkin soup sprinkled with seeds.  Next to it are two lime halves and a spoon.

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This quick vegan pumpkin soup is ready in no time

description

Pumpkin season is finally starting and we can finally enjoy delicious soups again. Looking for inspiration? Enjoy this quick vegan pumpkin soup.

preparation

  1. In the first step, roast the pumpkin seeds in a pan without adding oil.

  2. During this time, peel and chop the onion. Heat the oil in a pot and sauté the diced onion in it. Prepare vegetable soup with hot water and deglaze the onion with it. Now put the pumpkin in the pot and let everything simmer for about three minutes.

  3. 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.

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