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Vegan Pumpkinsoup recipe

A delicious autumn pumpkin soup full of vegetables and of course completely vegan!

With this easy recipe you can make a delicious healthy pumpkin soup in no time. Serve it as appetizer or as main dish, you can do both.

Directly to:

• Lots of vegetables
• Vitamin A
• What do you need?
• This is how you make it! 
• Summary 

Lots of vegetables

Eating vegetables is super important. People with a vegan diet are advised to eat at least 400 grams of vegetables per day. This means that you eat vegetables with at least 2 meals. Eating soup is a good way to get a lot of vegetables. And it’s delicious and easy too!

The farmland is exhausted. We no longer give the soil time to recover, which means that it can no longer recover when it comes to nutrients. Add to this the thorough washing of the vegetables and the fight against weeds with pesticides (chemical pesticides) and there are a lot less nutrients left. For this reason, we no longer get enough vitamins and minerals through our vegetables. That is why the mineral magnesium and the vitamins C, B12 and omega 3 are recommended to be supplemented in order to supplement the deficiencies.

Vitamin A

Did you know that pumpkin contains a lot of vitamin A? As you may know, vitamin A contributes to good eyesight and good resistance. Vitamin A also helps to maintain a strong iron level in the blood and to create healthy skin and mucous membranes. Finally, vitamin A contributes during cell specialization. This is the development in which an unspecialized cell changes into a specialized cell. This specialized cell can then carry out its own ‘mission’.

What do you need?

• 1 pumpkin (a 800-1000 grams)
• 2 grams fresh ginger
• 1 cube of vegetable stock
• 2 yellow unions
• 3 cloves of garlic
• 400ml coconut milk
• 1 liter water
• ½ tabelspoon cayenne pepper
• Fresh thyme
• Salt and pepper to taste

This is how you make it!

1. Cut the pumpkin in half and remove the seeds and threads. Then cut the pumpkin into pieces. Tip: if you want, you can roast the pumpkin seeds and use them as garnish.
2. Finely chop the onions, ginger and a few sprigs of fresh thyme. Press the garlic.
3. Put some coconut oil in a pan and fry the onions, ginger and garlic in it.
4. Then add the pumpkin, cayenne pepper and thyme. Crumble the stock cubes over the pan and fry until the pumpkin becomes (reasonably) soft.
5. Bring a liter of water to the boil and then add it to the pumpkin and the rest of the ingredients.
6. Let it cook for about 15 minutes until the pumpkin is soft and after 10 minutes add the coconut milk.
7. Puree the soup.
8. Add salt and pepper to taste.
9. Optional: Serve with some roasted pumpkin seeds.

Summary

With the recipe above you can easily make a delicious vegan pumpkin soup. Creamy, full of flavor and packed with vegetables. An easy way to get a lot of vegetables in and ideal for the fall weather! Pumpkin is rich in vitamin A, which contributes to good eyesight and good resistance. Vitamin A also helps to maintain a strong iron level in the blood and to create a healthy skin and mucous membranes. Finally, vitamin A contributes during cell specialization. In addition, fall is the season for pumpkins, so it’s the perfect time to give this recipe a try. Enjoy!