Vegan Pumpkin Soup

This creamy pumpkin soup is sweet and savory, spicy, with subtle notes of sage, nutmeg and coconut.

1,5 kg pumpkin – Butternut, Kabocha or Musquee de Provence
0.8 – 1l vegetable broth
3 Tbsp olive oil
1 medium red onion (75g)
½ leek (100g)
1 large carrot (100g)
1 stalk of celery (50g)
1 red chili pepper
3 garlic cloves
10 sage leaves
1 Tbsp chopped fresh thyme
¼ cup semi-dry red wine
1 Tbsp honey (since honey isn’t vegan, you can substitute it with maple syrup)
100ml coconut milk (optional)
¼ tsp grated nutmeg (if you use fresh nutmeg try adding only about 1/8 tsp at first – you can always add more)
salt and pepper to taste
2 Tbsp pumpkin seeds (for serving)

View the full recipe at VespressoCooking →