Vegan pumpkin soup recipe

Reading time: 5 minutes

Vegan pumpkin soup recipe

Lots of vegetables

Eating vegetables is incredibly important. Vegans are advised to eat at least 400 grams of vegetables per day. This means you should eat vegetables with at least two meals. Soup is a great way to get a lot of vegetables. And it's delicious and easy too! Agricultural land is depleted. We're not giving it time to recover, meaning it can't regain its nutritional value. Add to that the thorough washing of vegetables and the use of pesticides (chemical herbicides) to combat weeds, and the nutrients are significantly reduced. Because of this, we're no longer getting enough vitamins and minerals from our vegetables. Therefore, supplementing with magnesium and vitamins C, B12, and omega-3 is recommended to replenish these deficiencies.

Vitamin A

Did you know that pumpkin is rich in vitamin A? As you may know,vitamin A contributes to good vision and a strong immune system. It also helps maintain healthy iron levels in the blood and promotes healthy skin and mucous membranes. Finally, vitamin A contributes to cell specialization. This is the process by which a previously unspecialized cell transforms into a specialized cell. This specialized cell can then carry out its own "mission."

What do you need?

• 1 pumpkin (800-1000 grams)
• 2 grams of fresh ginger
• 1 vegetable stock cube
• 2 yellow onions
• 3 cloves of garlic
• 400ml coconut milk
• 1 liter of water
• ½ teaspoon cayenne pepper
• Fresh thyme
• Salt and pepper to taste

This is how you make it!

1. Cut the pumpkin in half and remove the seeds and stringy bits. Then cut the pumpkin into chunks. Tip: If you like, you can roast the pumpkin seeds and use them as a garnish.
2. Finely chop the onions, ginger, and a few sprigs of fresh thyme. Crush the garlic.
3. Put some coconut oil in a pan and fry the onions, ginger and garlic in it.
4. Then add the pumpkin, cayenne pepper, and thyme. Crumble the bouillon cubes over the pan and cook until the pumpkin is (fairly) soft.
5. Bring a liter of water to the boil and then pour it over the pumpkin and the rest of the ingredients.
6. Let it simmer for about 15 minutes until the pumpkin is nice and soft and add the coconut milk after 10 minutes.
7. Puree the soup.
8. Add salt and pepper to taste.
9. Optional: Serve with some roasted pumpkin seeds.

More vegan recipes?

Check out the plant-based eating plan from resident physician and plant-based nutritionist Viënne from the Academy for Health. It's specifically designed for athletic women who want to eat vegan. Check it out here .

Summary

With the recipe above, you can easily make a delicious vegan pumpkin soup. Creamy, full of flavor, and packed with vegetables. An easy way to get plenty of vegetables and perfect for fall weather! Pumpkin is rich in vitamin A, which contributes to good vision and a strong immune system. Vitamin A also helps maintain strong iron levels in the blood and promotes healthy skin and mucous membranes. Finally, vitamin A contributes to cell specialization. And fall is prime pumpkin season, so it's the perfect time to try this recipe. Enjoy!