This Spiced Pumpkin Soup is bright, fragrant, comforting and super tasty. Ever so gently spiced with ginger and turmeric, creamy without any cream, it will warm you right up! Perfect autumnal offering that is vegan and gluten-free!
Course First Course, Light Dinner, Light Lunch, Soup, Starter
Melt butter/oil in a large stock/soup pan and add prepared leek or onion. Fry it for 8-10 minutes stirring occasionally until soft but not too coloured.
Add garlic and all the remaining veg you've prepared earlier and let these fry for 5 minutes until they start to soften.
Add salt, ginger, turmeric and stir well.
Add stock and half a small bunch of coriander (stalks and leaves).
Stir well and bring to a boil.
Cover and simmer until all the vegetables are soft approx 20-25 min.
Blend the soup with stick blender until smooth. Adjust seasoning to your taste and serve.
Instant Pot/ Pressure Cooker Instructions
Follow the instructions as per above using “Saute” function of your Instant Pot to soften your veggies first.
Once you get all the ingredients in the pot and pour over the stock set your Instant Pot to “Manual” or “Soup” setting for 8 minutes on high pressure. It will take approx. 10 minutes for the pot to come to pressure if you’ve used cold stock (less if you’ve used hot).
When the time is up turn the pot off by pressing Keep Warm/Cancel button and do Quick Pressure Release (QPR) by moving the black, steam releasing valve to “Venting”. Please take care during this process.
Once you’ve done that, you can proceed to pureeing your soup with the stick blender as above.
Notes
Nutritional information is approximate, per serving and should be treated as a guideline only.
When using butter I like to add a little bit of rapeseed oil with it to prevent it from burning. My recent vegan block butter discovery is Flora Unsalted Butter (not sponsored) which is available in most supermarkets in the UK. As for coconut oil, it works beautifully with this gently spiced soup.
If you are not a fan of ginger/turmeric combo why not replacing these with some smoked paprika and touch of cayenne pepper for extra kick.
If you are not a fan of coriander/cilantro, try using fresh parsley instead.