Vegan pumpkin soup with turmeric
An absolute autumn classic that everyone can surely cross off their "to cook" list at least once when it gets colder outside. After all, pumpkins are everywhere right now, and a soup is quick, easy, and wonderfully warming.
- For the pumpkin soup:
- 1 kg Hokkaido pumpkin
- 300 g Parsnips
- 2 cloves of garlic
- 1 onion
- 15 g ginger
- 2 tbsp Coconut oil
- 1 tsp chili flakes
- 400 ml vegetable broth
- 400 ml coconut milk
- 2 tablespoons ground turmeric
- 0.5 lime (zest and juice)
- Salt
- Pfeffer
- For the bread chips:
- 1 (glutunfreies) Baguette
- 2 tbsp olive oil
- 1 tbsp dried herbs (e.g. basil, oregano)
- To serve:
- pumpkin seed oil
- roasted pumpkin seeds
- Parsley
- Halve the Hokkaido pumpkin, remove the seeds, and chop into small pieces. Peel the parsnips, garlic, onion, and ginger, and chop them finely as well.
- Heat coconut oil in a large pot and sauté the onion, ginger, garlic, and chili flakes until the onion is translucent. Add the pumpkin and parsnips and fry everything for about 10 minutes to develop some roasted flavor.
- Meanwhile, preheat the oven to 180°C (350°F). For the bread chips, slice the baguette thinly and place the slices on a baking sheet. Drizzle with olive oil and sprinkle with dried herbs. Bake for approximately 5-7 minutes, until the bread chips are crispy.
- Add the vegetable broth and coconut milk to the vegetables in the pot and simmer, covered, for about 15 minutes. Then purée the soup until smooth using an immersion blender. If you prefer a smoother soup, you can add a little water.
- Add lime zest and juice, along with turmeric, to the soup and mix well. Season the soup with salt and pepper. To serve, sprinkle with pumpkin seeds and chopped parsley, drizzle with a little coconut milk and pumpkin seed oil, and of course, don't forget the crispy bread chips.
As always, season the soup to your liking. For a creamier texture, add more coconut milk and less vegetable broth. If you prefer it spicier, drizzle a little chili oil over the soup at the end. Other vegetables like carrots or turnips, as well as apples or orange juice, also go wonderfully with the soup.
For the crispy bread chips we serve with the pumpkin soup, you can use any bread you have lying around – whole-wheat bread, onion baguette, or crispy pumpernickel all taste fantastic (also great as a snack while the soup simmers). For those who want even more: Rub the bread slices with a raw garlic clove after baking – delicious!
