Quick Vegan Pumpkin Soup
Quick vegan pumpkin soup brings together the creaminess of pumpkin with fresh veggies—onion, carrot, and tomato enhanced with subtle flavors of cinnamon bay leaf and black pepper.
Equipment
- 1 Pressure Cooker
- 1 Blender
- 1 Soup ladle
Ingredients
Ingredients (1 cup = 250 ml)
- 1 cup pumpkin cut into pieces
- ¼ cup carrot cut into pieces
- ¼ cup onion chopped
- 5 cloves garlic finely chopped
- 1 tomato small, chopped
- 1.5 tbsp Olive oil
- 1.5 cup water or vegetable stock
- fresh coriander for garnish
- few drops fresh lime juice use as desired
Dried Herbs & Spices
- 1/4" cinnamon
- 1 bay leaf
- 1/4 tsp dried herb mix adjust as desired
- 1/8 tsp black pepper powder adjust as desired
- salt as per taste
Instructions
- Firstly, heat a tablespoon of olive oil in a pressure cooker and tip in bay leaf and cinnamon. Then add garlic. Sauté till it turns pink.
- Now add in the onions. Sauté for a minute.
- Thereafter add carrot and pumpkin and sauté them.
- Add tomatoes and salt. Sauté for 2 minutes and then add water. Plunge in 3-4 peppercorns (not mandatory & not shown in the ingredients)
- Secure lid and pressure cook the veggies for 3-4 whistles on medium flame. Thereafter put off flame.
- Let the pressure release on its own. Open the lid and wait for veggies to cool down.
- Discard bay leaf and cinnamon stick and blend all the vegetables along with the stock.
- In the same pressure cooker, again heat half a tablespoon of oil. Add herbs mix.
- Add the blended pumpkin purée. Add some more water to adjust consistency for a thick soup.
- Check for salt. If need be, add more.
- Let the soup simmer for 2 to 3 minutes.
- Finally switch off the flame and pour soup in bowls. Sprinkle some black pepper powder, pumpkin seeds and coriander leaves.
What to serve with
- Serve hot in a soup bowl with croutons. You may serve along with breads such as Whole wheat Pumpkin Yeast Bread, Zaatar Cheese Manakish , Olive Cheese Zaatar Pull Apart Rolls or Grilled Cheese Pita Sandwich.
Video
Notes
- Fresh pumpkin gives the best flavor, but if you're in a hurry, unsweetened store-bought pumpkin purée works well too.
- This soup is naturally creamy but you could use vegan milk such as coconut milk, almond milk or cashew milk for richer creaminess.
- Avoid adding excess water. The richness of the soup—its thickness, creaminess, and subtle spice notes—plays a key role in its overall taste