If there is one food I absolutely adore during Fall, it is soup. To me, there is nothing better on a chilly Autumn day than a warm bowl of good, healthy soup. In my hunt for the perfect bowl, I came across this vegan + glutenfree pumpskin spice variety, and it looks absolutely divine. Don't you think?
[photo cred: @bestofvegan + @natannly instragram]
Vegan glutenfree pumpkin soup w/ ginger
💛 Ingredients for 4 persons 600 g Hokkaido pumpkin 400 g carrots 2 onions 1 small piece ginger ( 4-5 cm) 30 g vegan margarine 700 ml vegetable stock 200 ml soy cuisine Salt, pepper Some stevia (optional) Soy sauce (glutenfree) to refine Pressed juice of 1/2 lemon 4 tbsp pumpkin seeds Peel & dice pumpkin, carrots, ginger & onions, sweat these in 30 g margarine in a big pan. Infuse with the vegetable stock and let it simmer for 15-20 minutes. If the ingredients are soft, puree all very fine. Mix the soy cuisine in. Spice with salt, pepper, lemon juice, some stevia drops and soy sauce. Roast the pumpkin seeds in a little pan. Serve the soup with one tbsp soy cuisine & roasted pumpkin seeds. Enjoy!