This Pumpkin Soup Disappears Faster Than You Can Make It! 🎃 Easy & Vegan, by Vegan Recipes on YouTube. 7 min 36 s.
- Video length
- 7 min 36 s
- Time to do it
- 45 minutes
- Difficulty
- Easy
- Steps
- 8
What you need
Steps
Peel the onion and garlic. Dice the onion and chop the garlic. Scrub the Hokkaido pumpkin, cut it in half, scoop out the seeds and cut the flesh into rough chunks. You can leave the skin on.
Peel the carrots and slice them into rounds about 1 cm thick so they cook at the same speed as the pumpkin.
Heat the olive oil and vegan butter in a large pot over medium heat. Add the onion and cook for 3 to 4 minutes until soft and translucent.
Add the garlic and cook for 30 seconds until fragrant. Do not let it brown or it turns bitter.
Add the pumpkin and carrots and stir to coat. Pour in the vegetable broth, bring to a boil, then lower the heat and simmer with the lid partly on for 20 to 25 minutes until the vegetables fall apart when pressed with a spoon.
Take the pot off the heat. Blend with an immersion blender until completely smooth, or blend in batches in a stand blender.
Stir in the coconut milk and ¼ tsp curry powder. Season with salt and black pepper to taste. Warm through gently without boiling hard.
Ladle into bowls. Top with pumpkin seeds, chopped pistachios, a drizzle of pumpkin seed oil and a spoon of vegan sour cream.
Tips and common mistakes
Hokkaido skin softens fully when blended, so peeling is optional and saves time.
Fill a stand blender only halfway with hot soup and vent the lid with a cloth, or the steam can push it off.
Add the curry powder a little at a time and taste, since too much can overpower the pumpkin.
If the soup is too thick after blending, loosen it with a splash of broth or water.
Questions
Can I use a different pumpkin?
Yes. Butternut or other firm squash works, but peel it first because the skin stays tough. Cooking time may be a few minutes longer.
Can I make it ahead of time?
Yes. Cool it, keep it in the fridge for up to 3 days and reheat gently on the stove. Add the toppings just before serving.
How do I make it without coconut milk?
Replace it with the same amount of oat cream or dairy cream. The soup will still be creamy, just less coconut flavored.
This guide was drafted from the video's details and general task knowledge. It has not been checked against the full video. Check the video and relevant product instructions before following a procedure. Report a correction.
