Vegan Pumpkin Soup
Description
Perfect for lunch. The soup can be made with water or meat broth. For preparation, the pumpkin is first baked, then the flesh is scooped out, and spices and herbs are added to it to taste. The soup is simple, delicious, and rich in vitamins. It can be garnished with croutons, chili pepper, olive oil, or vegetables. The soup is ready to serve.
Instructions
- 1
Step 1
1. Wash the pumpkin, cut each in half and remove the seeds. Brush the inside of the pumpkin with olive oil and place cut-side down on a baking sheet.
- 2
Step 2
2. Place the pumpkin in a preheated oven at 175 degrees for 40-50 minutes. Once cooked, remove the pumpkin from the oven and let it sit for 10 minutes.
- 3
Step 3
3. Peel it, then mash the flesh into a puree.
- 4
Step 4
4. Peel the onion and finely chop it. Heat 1 tablespoon of oil in a saucepan, add the onion and 3 minced garlic cloves, sauté for 10 minutes. Pour in the vegetable broth, add the pumpkin purée, coconut milk, honey, salt, and spices. Blend with a blender and heat through.
- 5
Step 5
5. Pour the ready soup into bowls.
- 6
Step 6
6. In a skillet, toast the sesame seeds, then transfer them out of the skillet. Return the skillet to the heat, add 2 tablespoons of olive oil, minced garlic, and cabbage, sauté for a couple of minutes, and add the sesame seeds at the very end.
- 7
Step 7
7. Garnish the soup with cabbage and sesame seeds and serve immediately.