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Pumpkin Soup

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Pumpkin Soup

Now that autumn is here, it’s time for me to bring out those October classics. There is nothing better on a cold day than dunking warm bread into a big bowl of delicious pumpkin soup, it’s such a great way to enjoy a wholesome, nutrient rich meal.

This is also a great way to use the spare pumpkin flesh from Halloween this year! When I hear about how many people just throw it away, I’m horrified. Now you have no excuse!

 

Ingredients:

  • 1kg Pumpkin, peeled, deseeded and chopped into small chunks
  • 1 Onion, diced
  • 2 Garlic Cloves, Crushed
  • 3 cups / 750ml Vegetable Broth
  • Chopped Fresh Dill, to serve

Method:

  1. Place all your ingredients into a large pan and bring to the boil.

  2. Reduce to a simmer and leave until the pumpkin is nice and tender.

  3. Using a stick blender, blend until nice and smooth, you don’t want any lumps!

  4. Season to taste with salt and pepper. You can add a little vegan cream if you want, but I prefer it just the way it is.

  5. Serve with fresh warm crusty bread for a truly autumnal experience!

If you're feeling extra fancy and you have steady hands, you could probably pour your vegan cream into the shape of a ghost on top of your soup. If you do, we'd love to see your pictures! 

We love pumpkins! Pumpkin soup has always been a tradition every halloween in our household but not everyone is a fan. If you're looking for a different soup, why not try our Mixed Vegetable Soup?

Vegetable Soup

On to Vegetable Soup Recipe >>

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Written by Amy Northwood
Her-Bivore
My passion for food and conservation has led me to where I am now! My aim is to show people that veganism can be diverse, tasty and adapted to fit every lifestyle and budget! 
You can find me on Instagram

Amy Northwood

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