Creamy Vegan 4-Ingredient Hokkaido Pumpkin Soup

We love soups – not just during colder months of the year, but in the summer too. This creamy vegan 4-ingredient Hokkaido pumpkin soup is just perfect for quick and easy to make lunch or light dinner.

Creamy Vegan 4-Ingredient Hokkaido Pumpkin Soup

The recipe is VEGAN and GLUTEN FREE. It’s made with whole ingredients and with just four main ingredients: Hokkaido pumpkin, onions, garlic and bay leaves. Sounds delicious, right?

Creamy Vegan 4-Ingredient Hokkaido Pumpkin Soup Onion

Creamy Vegan 4-Ingredient Hokkaido Pumpkin Soup Pumpkin

Please be careful when peeling and chopping the pumpkin, as it’s pretty hard to cut. We recommend using spoon method to remove all of the seeds inside the pumpkin.

Creamy Vegan 4-Ingredient Hokkaido Pumpkin Soup Final

If you make this recipe, we would love you to tell us how you liked it in the comments below. Feel free to follow us on Instagram (@health.over.heels) for more recipes, nutrition facts and health tips. You can also tag us using #healthoverheels, so we will see your recreations!

Until next time.

Love, Tjasa.

Creamy Vegan 4-Ingredient Hokkaido Pumpkin Soup

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Serves: 2 Prep Time: Cooking Time:

Ingredients

  • 1 Hokkaido Pumpkin
  • 2 large Onions
  • 3 Garlic Cloves
  • 3 Bay Leaves
  • 1/2 tsp Salt
  • sprinkle of Ground Black Pepper
  • 1 tbsp Olive Oil
  • Water

Toppings

  • Pumpkin Seeds
  • Sesame Seeds
  • chopped Parsley

Instructions

  1. Chop onions into small pieces as shown in the picture above.
  2. Put olive oil in a medium cooking pot, add chopped onion and saute on the stove over a medium heat for about 3 minutes. Stir occasionally and add few tablespoons of water if needed, to prevent onion from sticking to the bottom of the pot. In the meantime chop the garlic and peel and slice the pumpkin. Use spoon to remove seeds from the middle, as shown in the picture above.
  3. After 3 minutes, add chopped garlic and saute for another minute.
  4. Then add sliced pumpkin into the pot and stir well.
  5. Add water. Use as much water as needed to cover the pumpkin in the pot. I recommend using as little water as possible, so the soup wont be too watery. You can always add more water later in the process.
  6. Cover the pot and cook for about 20 minutes over a low heat or the pumpkin gets soft.
  7. When cooked, turn the stove off and remove bay leaves from the pot.
  8. Use hand blender to puree the soup. Add a little bit of water, if needed, to get the consistency you want.
  9. Serve and top the soup with recommended toppings if you like.
  10. Enjoy.

By |2018-08-05T10:08:05+00:00July 31st, 2018|Recipes|0 Comments