Pumpkin Carrot & Ginger Soup

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This delicious Pumpkin, Carrot and Ginger Soup, is rich in vitamin A, beta-carotene and vitamin C, super satiating and so easy to make. Creamy and comforting is made with fresh ginger, sweet pumpkin, carrots and protein-rich chickpeas.

Other winter recipes you might enjoy:

Portuguese Mushroom and Bean Stew
Roasted Tofu with Cabbage & Corn Bread Crumble
Harvest Stuffed Balsamic Butternut Squash
Pumpkin Cornmeal Porridge
Vegan Gingerbread Hot Chocolate
Wholesome Breakfast Quinoa Porridge

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Pumpkin Carrot & Ginger Soup

This delicious Pumpkin, Carrot and Ginger Soup, is rich in vitamin A, beta-carotene and vitamin C, super satiating and so easy to make. Creamy and comforting is made with fresh ginger, sweet pumpkin, carrots and protein-rich chickpeas.
Servings 4
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins

Ingredients

  • 600 g pumpkin
  • 2 carrots
  • 5 cm fresh ginger
  • 1 medium onion
  • 4 garlic cloves
  • 1 cup chickpeas canned or home-cooked
  • 1 tsp salt
  • 2 tbsp olive oil

Toppings

  • 10 g croutons
  • 1 tbsp pumpkin seeds
  • 10 g vegan feta cheese

Instructions

  • Start by peeling the pumpkin, carrots, ginger, garlic and onions and cutting them into large cubes.
  • Rinse and drain the chickpeas and add to a pot, along with the rest of the ingredients.
  • Add 3 cups of water (later you can add more if necessary).
  • Season some salt and let cook for 20 to 30 minutes over medium heat until all ingredients soften.
  • Add the olive oil at the end and blend everything with a hand blender, a food processor or a blender until it’s smooth and creamy.
  • Serve still hot with 10g of croutons, 1 tbsp of pumpkin seeds and 10g of vegan feta cheese on each plate.
  • Enjoy!
Course: Soup
Keyword: Comfort food, Dairy-free, Easy, Egg-free, Fall, Healthy, Lactose-free, Plant-based, Spring, Sugar-free, Vegan, Winter

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