Spicy Vegan Pumpkin Soup

Spicy Vegan Pumpkin Soup

Frida Harju is the nutritionist at health and fitness app Lifesum- www.lifesum.com

4 servings

1 normal sized pumpkin, butternut squash or other

3 normal sized carrots

1 onion

1 clove of garlic

1 teaspoon of olive oil

1 vegetable broth

a cup of water

a pinch of curry

a pinch of black pepper

a pinch of cumin

a pinch of bell pepper powder

a pinch of cardamom

a pinch of cayenne pepper

a pinch of fresh grated ginger

1 cup of light cream for cooking

a pinch of salt

Do as follows: Chop the onion and garlic and fry in a saucepan with coconut oil or olive oil. Peel and chop the pumpkin and carrots, and add the pumpkin and carrots in the pan. Add all the spices, water and broth and let it boil for about 20 minutes - until the vegetables have softened. Use a hand blender or mash the vegetables in the pan. Put it on the heat again and add the cream, let it simmer until it has a good temperature. Season with a pinch of salt and serve together with some dark rye bread with vegan cream cheese on.


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