A velvety soup where pumpkin is cooked with onion and carrot and smoothly pureed, lightly spiced with ginger. With its orange color and slightly sweet taste, this vegan soup is a warming starter for autumn and winter tables.
Soften the onion in olive oil, then add the ginger and stir until fragrant.
Add the pumpkin, potato, carrot, and hot water, and cook until the vegetables are soft 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.
Important: Cut the pumpkin into small pieces so it cooks quickly and evenly. The soup needs no flour or milk to become creamy — the pumpkin and potato themselves give it a natural body. Vegan.
A pinch of cinnamon or curry balances the pumpkin's sweetish taste and adds depth to the soup; together with ginger, it creates a warming, spiced profile.
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