This pumpkin soup is very easy option for lunch or dinner, if you are lazy or not so hungry. I personally like this soup very much.
And don’t be very sensitive to pumpkin! If you are a vegan, it doesn’t mean that you have no negative emotions at all. We are all humans, and yes, sometimes you want to tear things apart, to crash things and shout! When you are hungry for instance… or when someone blames you for being cruel and maniacal… So better not doubt my kindness…. especially if I hold a knife in my hand! HaaaHaaaHaaaHaaa!
Joking, friends! I just find it funny. This how my inner-child is having fun. I am 27 y.o. and I paint the faces on my veggies….)))
Pumpkin 0.5 pc. (~ 500g.)
Onion 1 pc.
Potato 3 pc.
Garlic 2 cloves
Olive oil 2 tbsp
Water ~ 1 l.
Spices: chili pepper 0.5 pc, cumin1 tsp, turmeric 1 tsp
Servings: 6 | Calories per serving (330 g): 129 kcal | Fat 4.8 g | Carbs 20.9 g | Protein 2.7 g
How to make Pumpkin Soup
The entire process is very simple. The hardest part is to peel and cut the pumpkin (physically hard, I’m not talking about feeling sorry for it :))
You need to heat a little oil in a stew-pot and fry the onions until golden. Add garlic and spices, then add pumpkin pieces and close the lid. Let it stew a little with onions, meanwhile you can chop the potatoes. Then we dump the potatoes into the stew-pot and pour water to it so that the water level will be slightly over the pumpkin and other ingredients. You can use boiling water to make the cooking process even faster. Cook the soup with the lid closed until potatoes are ready and than you can blend the soup. Pumpkin cream soup is ready! Bon Appetit!
Great reincarnation of vegetables, happy end!