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🍽️ Creamy Vegan Pumpkin Coconut Soup with Ginger

241 kcal · 30 min · 4 servings

Ingredients

• onions, yellow 1 pc.
• carrots 1 pc.
• hokkaido pumpkin 600 g
• potatoes, waxy 200 g
• apples, red 1 pc.
• ginger, fresh 10 g
• oil 1 tbsp
• vegetable broth 800 ml
• coconut milk 200 ml
• chives, fresh 10 g
• salt pinch
• pepper, black ground pinch
• sugar pinch

Instructions

1. 1. Cut the onion in half and peel off the skin.
2. 2. Wash the carrot, peel it, and cut off the ends.
3. 3. Wash the pumpkin, cut off the ends, halve it, and scrape out the seeds with a spoon.
4. 4. Cut the pumpkin and carrot into coarse cubes.
5. 5. Peel the potatoes, wash them, and cut them into coarse cubes.
6. 6. Peel the apple, cut it into quarters, and remove the core.
7. 7. Cut the apple into cubes as well.
8. 8. Peel the ginger.
9. 9. Put the onion and ginger into the mixing container.
10. 10. Chop them for 8 seconds on speed 4.
11. 11. Push the ingredients down with a spatula.
12. 12. Add the oil.
13. 13. Sauté the mixture for 3 minutes on the sauté setting.
14. 14. Add the pumpkin, carrot, potatoes, and apple.
15. 15. Chop everything for 5 seconds on speed 5.
16. 16. Add the vegetable broth and coconut milk.
17. 17. Cook the soup for 20 minutes at 100 degrees on speed 1.
18. 18. Wash the chives in the meantime.
19. 19. Shake the chives dry.
20. 20. Cut the chives into fine rings.
21. 21. Puree the finished soup after the cooking time.
22. 22. Start at speed 5 and gradually increase the speed up to speed 9.
23. 23. Let the pureeing process take about 45 seconds.
24. 24. Season the soup with salt, pepper, and sugar.
25. 25. If the soup is too thick, add some water.
26. 26. Pour the soup into bowls.
27. 27. Sprinkle the chive rings over the soup.
28. 28. Serve the soup and enjoy your meal!

Nutrition per serving

• kcal: 241
• Protein: 4 g · Fett/Fat: 14 g · Carbs: 27 g