:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/comau/recipe/TguB9BV3J0u-i5D1HHvj/70457c3597ddcd3974e6f75f010fae.jpeg "Vegan pumpkin spice soup recipe for Halloween")
Source: Youtube
VIDEORECIPE Vegan pumpkin spice soup recipe for Halloween
Here is an easy vegan pumpkin spice soup recipe for the chilly evenings coming our way! The recipe contains no dairy products thus, also suitable for lactose intolerant people.
Ingredients
Ingredients
- 1 tablespoon oil
- 3 cloves minced garlic
- 20 g ginger
- 1 chopped onion
- 1⁄2 tablespoon salt
- 1 diced carrot
- 1 orange bell pepper
- 1⁄2 tablespoon paparika powder
- 1⁄2 teaspoon allspice powder
- 1⁄4 teaspoon cinnamon powder
- 1⁄4 teaspoon nutmeg powder
- 500 g diced pumpkin
- 1⁄4 teaspoon crushed black pepper
- 1⁄2 tablespoon cumin powder
- 4 cups water
- 1 cups coconut milk
Ingredients for pumpkin spice soup toppings
- 1 tablespoon coriander
- 6 croutons
- 1 pinch crushed black pepper
- 1 tablespoon coconut milk
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Directions
In a saucepan, add oil, garlic, chopped onions, and minced ginger, and sauté until the onions turn translucent.
Now, toss in diced carrots and bell peppers and saute again till the bell peppers turn soft.
Once done, add the spices - salt, paprika powder, allspice, and cinnamon - to the saute and stir.
Toss in the pumpkin next and let it cook for 3 minutes with a pinch of pepper, cumin seed powder, and 4 cups of water.
Poke and check for the pumpkin and carrots to turn soft. Once cooked perfectly, add the coconut milk to the saucepan and combine well.
Turn off the heat and cover the saucepan to let the vegetables cook in steam for 5 minutes.
Transfer the contents into a blender and puree them.
Top the pumpkin spice soup with cilantro, crushed bell paper and coconut milk and serve it hot.
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