Vegan Pumpkin Soup with Turmeric
Pumpkin soup is autumn's evergreen - well, it's too easy, fast and delicious to not like it. But with our recipe and some parsnips, ginger and turmeric, you'll enjoy a new way of pumpkin soup to avoid any fall food boredom. If you like to eat spicy, also add some chili!
We serve this soup with crispy bread chips, but of course, they not only make a nice soup topping but also a quick homemade evening snack! In no time, you can use up all the not-so-fresh-anymore bread that is lying around your kitchen.
Pumpkin turmeric soup
- 1 kg (35 oz) hokkaido pumpkin
- 300 g (10.5 oz) parsnips
- 2 garlic cloves
- 1 onion
- 15 g (0.5 oz) ginger
- 2 tbsp coconut oil
- 400 ml (1.75 cups) vegetable stock
- 200 ml (1 cup) coconut milk
- 2 tbsp turmeric
- 1/2 lime (zest and juice)
- pumpkin seed oil for serving
- pumpkin seeds for serving
- parsley for serving
For roasted bread
- 1 bun, baguette or bread
- 2 tbsp olive oil
- 1 tbsp dried herbs (basil, oregano, etc.)
- Cut pumpkin. Peel and cut parsnips, garlic, onion and ginger. It's fine if this is just done roughly.
- Heat coconut oil in a large saucepan over medium heat and add cut vegetable. Sautée for approx. 15 min. until softened. Afterwards add vegetable stock and coconut milk. Blend with a hand-held blender until combined and smooth. If desired, add more liquid until you get the consistency you want.
- Add zest and juice of lime, as well as turmeric. Season with salt and pepper to taste and let bubble for 5 more minutes. Keep soup warm afterwards until bread chips are done.
- You can use any bread you have in your kitchen. Finely slice it and add to a bowl. Drizzle olive oil on top and add dried herbs of choice. Toss to coat, then transfer onto a baking sheet and roast at 180°C/355°F for approx. 5 min. or until crispy.
- Serve soup in bowls with crispy bread, pumpkin seeds, pumpkin seed oil, chopped parsley and some coconut milk on top.