This soup from butternut is vegan, delightfully creamy and fast and uncomplicated to prepare. As every year, the arrival of autumn goes together with the beginning of the pumpkin and butternut season. Butternut soup is a classic autumn dish, much awaited by pumpkin lovers.
Finally, pumpkin season has arrived!
I’m excited for the pumpkin season to start all year through. Who doesn’t love a good pumpkin! This amazing family includes so many different sorts with different flavors. Naturally, there are endless options to prepare them. This vegan butternut soup is the result of a bit of experimenting on my side. If you use a different pumpkin family member, for example the Hokkaido pumpkin, the taste will turn different, but equally yummy. Both, butternut and Hokkaido pumpkin, can be eaten with their skin. I think that’s great, since a lot of the vitamins and taste sit in the skin. Especially with the Hokkaido pumpkin. So, a lot of “taste” to not be “wasted”! ;P
And what to serve with?
As a topping, some roasted pumpkin seeds, a bit of parsley and a few drops of pumpkin seed oil work really well as an addition to the vegan butternut soup. The oil contains a lot of good fats and belongs to the healthier types of oil. You can buy the oil at my affiliate partner’s “Narayana Verlag”, website. (Where you can also find a lot of vegan cookbooks and a broad spectrum of books on all kinds of health topics. If you’re interested, check out their book catalog and discover a lot of fascinating literature. )
More pumpkin and autumn recipes
Pumpkin is so very versatile, what I absolutely love! Whether hearty or sweet, cooked, in soups, desserts, jam, on pizza or just baked on its own, it just always tastes so good!
Here are more seasonal recipes that you might like and that could accompany you this fall and winter 🙂
Vegan Butternut Soup
Ingredients
- 2 onions
- 1 garlic clove
- 1 tbsp olive oil
- 1 butternut or another pumpkin 1kg, remove seeds and cut into approx. 2cm cubes, with the shell.
- 3 potatoes 200g, peel, cut into rough cubes
- 2 carrots cut into rough cubes
- 2 tsp curry powder
- 800 ml vegetable broth
- 3 cm fresh ginger
- juice of 1 orange freshly squeezed
- 150 ml coconut milk
- 2 tsp Tamari
- salt and pepper
Instructions
- Peel onion and garlic clove and finely chop with a knife.
- Heat oil in a pot and fry onion and garlic.
- Add butternut squash, potato and carrot chops, curry powder and vegetable broth, rasp ginger into the mix. Cook for 40 mins.
- Puree the soup, then add coconut milk, tamari and orange juice and briefly puree again. Add salt and pepper, optionally add more curry or chili powder and serve with roasted pumpkin seeds and a little bit of parsley.
