This velvety soup blends pumpkin, onion, and carrot with a gentle hint of ginger. Its bright orange color and mild sweetness make this vegan soup a warming starter for fall and winter meals.
Soften the onion in olive oil, then add the ginger and stir until fragrant.
Add the pumpkin, potato, carrot, and hot water. Cook until the vegetables are tender enough to mash with a fork.
Let the soup cool slightly, then blend until smooth. Season with salt and black pepper, and heat for a few more minutes.
Cut the pumpkin into small pieces so it cooks quickly and evenly. There is no need for flour or milk to make the soup creamy; the pumpkin and potato thicken it naturally. Vegan.
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