Everyday cooking
Spicy Pumpkin Soup
Need a cozy winter recipe? Spicy pumpkin soup with Violife VIOBLOCK is a top-rated favorite, perfect for those cold nights. 100% vegan!
![prep time]()
Cooking time50 minutes![preparation time]()
Prep time15 minutes![servings]()
Servings4 portions
FOR THE SOUP:
- 5 tbsp Violife VIOBLOCK, melted
- 400 ml vegan cream, warm
- 1 kg pumpkin, in cubes
- 1 onion, chopped
- 2 garlic cloves, minced
- 15 g ginger, grated
- 250 g sweet potato, in cubes
- 480 ml vegetable broth
- 1 tsp paprika powder
- ½ tsp turmeric
- ½ tsp coriander
- salt and pepper to taste
- Pumpkin seeds, roasted
- coriander leaves
FOR THE CROUTONS:
- 100 g Violife VIOBLOCK
- 1 baguette
- salt & pepper, to taste
- thyme
- Toss the pumpkin in 2 tablespoons of melted VIOBLOCK and place on a lined baking tray. Roast for about 40 minutes at 180°C.
- Heat the remaining VIOBLOCK in a pot and sauté the onion for 6-8 minutes until golden.
- Add the garlic and ginger and roast for 1 more minute while stirring. Finally, add the sweet potato, roasted pumpkin and vegetable broth. Bring to boil for 10 minutes.
- When the sweet potato is soft, add paprika, turmeric, coriander, and vegan cream. Season well and simmer for a further 5 minutes.
- To make the croutons, cut the baguette in square pieces and spread some VIOBLOCK on them.
- Place on a lined baking tray, sprinkle some salt, pepper and thyme and roast in a preheated oven at 170°C for 10-15 minutes until crispy.
- Remove the soup from heat and blend using a hand blender. Blitz until smooth and creamy and season.
- Serve in bowls and garnish with pumpkin seeds, coriander leaves, croutons and some vegan cream for extra creaminess.
