John Myers
Vegan: Pumpkin Soup with Coconut Bread Cubes and Pumpkin Seeds
The perfect vegan: pumpkin soup with coconut bread cubes and pumpkin seeds recipe with a picture and simple step-by-step instructions.
- 500 g Pumpkin of your choice
- 3 piece Carrots
- 1 Red Chopped onion
- 1 tbsp Coconut oil
- 2 tbsp My vegetable broth *
- Water to fill up
- 2 tbsp Rice Whipped Cream
- 3 Branches Celery herb Tk
- Coconut bread cubes *
- Peel, wash and cut the pumpkin and carrots. Lightly fry the chopped onion in coconut oil, add the carrot pieces, stew a little, then add the diced pumpkin. Now put the vegetable stock over it, fill up with water, bring to a boil with the lid closed and simmer everything until soft (approx. 20 minutes)
- Then puree, stir in the rice whipped cream, cut the celery leaves into small pieces, add and season the whole thing with a little pepper if necessary.
- Arrange the soup on a plate and put the toasted bread cubes on top … a handful of pumpkin seeds on top – enjoy your meal and completely healthy … not just “vegan” 😉
- * Supplies: Make your own vegetable stock
- * Vegan: It’s easy to nibble
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