I am super excited to start this recipes adventure and share all I have learned when I was living in Cancun and took a few vegan cuisine courses besides experimenting with recipes that I found online and I would make them my own.
Now that I am traveling I have less time to cook especially because I don’t have the comfort of my cooking tools or because I not always find the ingredients I am looking for.
However, when I manage to find a nice place where I can use the kitchen, I love to experiment with what I have, most of the time without looking for a recipe.
Vegan Pumpkin Soup
There are many ways to make a vegan pumpkin soup and I never knew about it before I left Italy. In my home was not common, we use to make risotto with pumpkin which was my favorite.
When I moved to the Caribbean, I was introduced to this earthy plate and every island has its own recipe.
At that time I wasn’t vegan, and I wasn’t even sure what it meant being vegan and only now I realize that the best soups I tried were done with cream or milk.
because you can have the same creamy effect without milk.
Thank God I changed and I realized how healthy is to go vegan and how good it does to my body and soul.
This special recipe is made with what I had in my fridge: pumpkin, carrots, coconut milk and ginger.
It turned out so delicious that I was inspired not only to share the recipe but to create this recipe section in my blog.
Why vegan soups are the best option for dinner
This vegan pumpkin soup that I made is super easy to do and very quick, so it’s suitable for those who don’t like to spend so much time cooking and yet want to keep a healthy diet.
Especially for dinner, if we are too hungry to fast, at least we love to stay light and don’t engage our tired body with something heavy that has a long digestion process.
I find soups the perfect solution.
Light, rich in vitamins and easy to make.
Without any further ado, here is my vegan pumpkin soup recipe:
Vegan Ginger Pumpkin Soup
- 200 grams pumpkins
- 1 piece fresh ginger as needed
- 1 unit carrot
- 1 pinch salt
- coconut milk as pleased
Peel and wash the vegetables
Put all the vegetables (including ginger) in a pot half full of water and let them boil until they are cooked. Touch them with a fork to see if they are ready. TIP: the least water the best, so that there is no dispersion of all the nutrients.
Once the veggies are ready and soft put them in the mixer with some of the water, which would have taken some of the ginger flavor.
Add some non-sweetened coconut milk.The quantity depends on how liquid or dense you prefer your soup. So I'll leave this up to you.
Mix it until the consistency is creamy and there are no more pieces of vegetables.
Taste it and if it's not enough spicy for you, add a piece of ginger and mix again until it's all blended together.
Your soup is ready! You can serve it in your favorite bowl and you can decorate it with nuts or parsley.