Pumpkin Soup

Pumpkin Soup

Serves 4


  • 800 g Hokkaido pumpkin washed, deseeded and cut into pieces
  • 600g carrots peeled and sliced
  • 1 onion cubed
  • ca 4 cm long piece of ginger peeled and thinly sliced
  • 2 tbsp. vegan butter or margarine
  • 1 liter vegetable broth
  • 1 can 400ml coconut milk
  • Salt, pepper and soy sauce to taste
  • Juice of 1 lemon


  1. Heat 2 tbsp. vegan butter in a big saucepan over medium-high heat. Add pumpkin pieces, carrots, onion and ginger. Cook for 5 minutes, then add vegetable broth

  2. Reduce heat to medium-low. Cover pot with a lid and cook for 20 minutes or until vegetables are soft

  3. Remove saucepan from heat and finely puree the soup with an electric mixer. Add coconut milk and lemon juice. Season with salt, pepper and soy sauce

  4. Serve with bread and ENJOY!

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