Roasted Creamy Pumpkin Soup Recipe with ginger and coconut milk | The Best Vegan Recipe! Asian style

heavy cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk adds creaminess while being dairy-free.

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water

Homemade broth can be more nutritious and flavorful.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

pumpkin

🥗Healthier: butternut squash

💰Cheaper: sweet potato

Butternut squash is similar in flavor and texture.

Wash, peel, and chop 1 pumpkin (1kg), 3 apples (300g), 3 carrots (300g), ginger root (30g).

Fry all ingredients in a saucepan in vegetable or olive oil.

Add 5 cups (1.2 l) of water. Cover and cook over medium heat for 20-30 minutes.

When all ingredients are ready, puree with a blender.

Add salt (1/2 Tbsp), kurkuma (1/2 Tbsp), and coconut milk (1/2 cup, 100g). Cook for 3-5 minutes.

When the soup is ready, you can add boiled water or salt to taste.

Garnish the soup with pumpkin seeds, seaweed strips, and herbs.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens