Quick, warming and vegan pumpkin soup with fruity-nutty pumpkin puree. Ideal for the colder season as a quick, filling meal. Uncomplicated, quick and damn tasty, made with just a few ingredients.
Heat large pan with frying oil on the stove. Sauté garlic and onion until translucent.
30 ml Frying oil or other high heat oil, 2 Piece Garlic cloves, 1 Piece white onion or 2 shallots
Deglaze with vegetable broth and coconut milk and stir in pumpkin puree.
480 ml Vegetable broth, 240 ml Coconut milk, 450 g Pumpkin puree
Add maple syrup, sea salt, pepper, nutmeg, cinnamon and Bird Eye Chili and mix well.
15 ml Maple syrup, Sea salt to taste, black pepper to taste, a pinch of nutmeg, ¼ tbspn Cinnamon, 1 Piece Bird Eye Chili or any other chili to taste
Simmer for about 5 minutes.
In the meantime, for the INGWERSAHNE place all ingredients in a high-powered blender and blend on high speed for 60 seconds to a fine cream.
120 ml Oat milk, 2 tbspn Ginger, A pinch of sea salt, 150 g Cashews 1 cup *6 hours soaked in cold water or 1 hour in hot water.
Remove ginger cream from blender and place in a bowl. Put pumpkin soup in the same blender (rinsing is not necessary) and blend until creamy with a little ginger cream, if desired. I'm going with the soup program here. Alternatively, it also works with a magic wand.
OPTIONAL: Heat pan and roast pumpkin seeds without fat in it until they are already golden brown. Set aside. Tip: Be careful with the heat, the seeds can easily burn.
optional roasted pumpkin seeds
Divide soup into plates, top with ginger cream, roasted pumpkin seeds and pumpkin seed oil and enjoy! Keeps up to 2 days covered in the refrigerator, frozen up to 4 weeks. Is very suitable for reheating.