Welcome to our second Vegan Wednesday!
I hope you liked the recipe of my vegan Chili sin Carne last week. I’m always happy to hear your feedback. If you try out some of my recipes, feel free to use the hashtag #inavegan on Instagram, so I can see your creations too. :)
Before we start with the next recipe, a very delicious, vegan and warming pumpkin soup, I have to say thank you! Thank you so much. :*
Almost 1000 clicks on my blog here after just one week. This is really amazing and I’m more than happy about that. This is just the beginning! ;)
But now let’s come to today’s recipe. When it get’s colder, like this summer f.e. :D, I love soups that much. Most of them are easy to cook, warming and filling without sitting heavily on your stomach. And I think they have something comforting.
For fall I like pumpkin soup a lot and here’s my vegan, very easy to cook, pumpkin soup with coconut milk and ginger. Enjoy cooking!
You need (for 2-3 persons):
Preparation time: around 45 minutes
1 big or 2 small hokkaido pumpkins
1 liter vegetable soup
around 1cm fresh ginger
1 can coconut milk (you can also use the light version)
- Dice onions, peel potatoes and preheat a pot with some olive or coconut oil.
- Cut potatoes and the pumpkin into small pieces. (If you use hokkaidos, you don’t have to peel them)
- Put the onions to the pot and fry it for a few minutes, before you add the potatoes, ginger and the pumpkin. Fry it a few minutes again.
- Now add the vegetable soup, boil it up and let it simmer for at least 20 minutes.
- If the potatoes and the pumpkin are soft enough, mix it with an immersion blender until there are no pieces left.
- Now you can refine the soup with some coconut milk. (I used around half of the can, but that’s up to you)
- Finally season it with salt and pepper and boil it up again for 5 minutes.
Let me know, how you liked it. Have a beautiful Wednesday and take care!