pumpkin soup recipe | elika tasker
|

Pumpkin Soup Recipe (Vegan, Gluten-Free)

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pumpkin Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Elika
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 2 people 1x

Ingredients

Scale
  • 1/2 pumpkin
  • 1 clove garlic (crushed)
  • 1 handful herbs (small handful)
  • 1 tbsp olive oil
  • 500 ml vegetable stock (leftover water from boiled veggies or bone broth is great)

Instructions

  1. Cut the pumpkin in half, fill the cavity with garlic & any herbs you have
  2. Drizzle with olive oil and roast on a baking tray
  3. Rinse the pumpkin seeds when halving the pumpkin and roast for 15 minutes with a drizzle of oil
  4. Scoop out flesh from the pumpkin into a blender
  5. Add vegetable stock/bone broth to the liquid fill line (adjust the stock quantity to the consistency required)
  6. Blend until smooth
  7. Transfer to a pot and stir over low heat until hot

Notes

  • Top with steamed veggies
  • Stir in a tablespoon of cashew cream (see recipes) or coconut cream
  • Top with additional roasted hemp seeds or sunflower seeds for extra protein

Similar Posts