Souplove - Pumpkin soup with ginger

Soups are classics and are popular for young and old. They are quick and easy to prepare, keep you full for a long time and warm you from the inside. Vegan, healthy and nutrient-rich, soups are easy to cook in advance and keep for the next day.

Soup Love - Pumpkin Soup with Ginger Recipe. Healthy, tasty, quick and easy to prepare.

healthy pumpkin soup with ginger

Autumn is just around the corner.

Outside the world is becoming colorful again, autumn is coming, nature is beginning to change, turning colorful and putting on its most beautiful dress. We enjoy the warm rays of sunshine on our skin again, the warm weather. Mid-September - last summer sunny days.

The splendor of flowers and the rich gifts that nature now provides - you cannot ignore this splendor. Maybe go swimming in the lake one last time, eat ice cream and marvel at the wonderful sunsets. The passing migratory birds bring melancholy to the summer that passed too quickly and make us more thoughtful and contemplative. The days are getting shorter again. After the hot summer, nature around us is now becoming calmer. We snuggle up at home, with candlelight and hot tea. What we love now are hot soups.

Vegan, healthy and nutrient-rich, these stomach fillers are low in calories, cooked quickly, warm for a long time and are popular with young and old.

Soups can be easily cooked in advance and kept for the next day.

Pumpkin soup with ginger

Pumpkins are not only a beautiful eye-catcher in autumn but also very healthy.

For example, Hokkaido pumpkin contains 2.37 grams of fiber per 100 grams. It also contains a lot of beta carotene, vitamin B1, B2, B6 and vitamin C.

Here is my recipe for pumpkin soup for 2 people:

• 2 tbsp butter

• 1 onion

• 1/2 pumpkin

• 1/4 fresh ginger

• Soup vegetables with parsnips such as leeks, leeks and celery

• 4-5 carrots

• 2 potatoes and 1 small sweet potato

• Vegetable broth

• Spices: salt, pepper, paprika, coriander and some caraway

• 2 large tomatoes or a handful of cherry tomatoes (this is not a must but I have adopted this recipe idea and kept it because I find it to be very successful)

Melt a little butter, cut the soup vegetables in dices - with a mixture of different vegetables such as leeks, leeks and celery, onions, carrots, ginger and potatoes and sauté, add spices and deglaze with vegetable stock. Stir again and again. Then add the pumpkin vegetables and cook over low heat for about 20 minutes and season the soup again.

If desired, you can add coconut nut milk, but it is not a must.

Only use as much water as necessary. The shorter the cooking time and the lower the heat, the more vitamins remain in the pumpkin.

Depending on your preference, puree all the vegetables with the hand blender or simply leave them coarse.

Garnish with fresh herbs.

Enjoy a bowl or two - hot soup love and full of flavor - autumnal seasonal vegetables.

Since I always cook by feeling, I unfortunately can't give any more precise information.

Nutritional values per serving approximately:

kcal

521

protein

8.32g

Fat

41.30g

Carbohydrate

29.79g

Working time: approx. 30 minutes, effort/cooking time: approx. 20 minutes

Enjoy your meal, have fun cooking and see you soon

Yours Jasmin

<3

Photo: @jjcoachphotography