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🍽️ Creamy Vegan Pumpkin Soup (No Coconut)

248 kcal · 30 min · 4 servings

Ingredients

• 1 small Hokkaido pumpkin (approx. 600 g)
• 2 tbsp vegetable oil
• 0.3 tsp ground turmeric
• 0.5 tsp paprika powder
• 600 ml vegetable broth
• 1 can white beans (drained weight)
• 200 ml almond drink (almond milk)
• salt
• pepper

Instructions

1. 1. Wash the pumpkin thoroughly.
2. 2. Remove the stem from the pumpkin.
3. 3. Cut the pumpkin in half.
4. 4. Remove the seeds and the inner pulp.
5. 5. Cut the firm pumpkin flesh into small cubes.
6. 6. Pour some oil into a large pot.
7. 7. Heat the oil over medium heat.
8. 8. Add turmeric and paprika powder to the hot oil.
9. 9. Fry the spices briefly until fragrant.
10. 10. Add the pumpkin cubes to the pot.
11. 11. Fry the pumpkin pieces for 5 minutes.
12. 12. Deglaze the mixture with vegetable broth.
13. 13. Make sure the pumpkin pieces are completely covered with liquid.
14. 14. Let the soup simmer over medium heat for 15 minutes.
15. 15. Drain the beans in a colander.
16. 16. Add the beans and almond milk to the soup.
17. 17. Let everything simmer for another 10 minutes.
18. 18. Puree the soup until creamy using a hand blender.
19. 19. Season the soup to taste with salt and pepper.

Nutrition per serving

• kcal: 248
• Protein: 13 g · Fett/Fat: 8 g · Carbs: 29 g