I’ve noticed that a lot of people still struggle to make vegan recipes for dinner. Now that I have been vegan for more than 4 years, I find it hard to recognize this struggle. For me personally, making any recipe vegan is not hard at all. Also, after all this time I know where to find recipes that suit me best. However, vegan is not the norm. In The Netherlands, only 1% of the population is vegan. And so, it is important for me to help people make this transition. I want my blog to be like an encyclopedia for an eco-positive lifestyle. You can find anything in here. This includes practical things like vegan recipes. And so today I am sharing a vegan pumpkin soup recipe with you.
Vegan Whole Foods Recipe
Yes, this blog should be a source of information for anyone. No cooking inspiration? This blog comes up in your mind. That means that I have to provide some good basic recipes on here. So far, there’s only 2 recipes for dinner on my blog, risotto and a quinoa salad. That is improving today! If you want to eat this soup I am sharing today as lunch, this is fine too. The recipes I am sharing on this blog are always vegan and easy to make as well. I also try to provide low- or zero waste recipes. But besides that I also try to focus on not having too much processed foods in the recipes. I believe a vegan, whole foods diet is most healthy and makes us thrive. That’s why I try to share mostly those recipes, with vegan junk food being a special treat.
I recommend you to buy all of the listed here organic. That’s what’s most healthy for the earth and so it is for us too. We need healthy soils to thrive. Here’s what you need:
- 0.5 kg of butternut squash
- 1 onion
- 1 clove of garlic
- 1/2 teaspoons of cinnamon
- 1 teaspoon of cumin
- 1/4 teaspoon of smoked paprika powder
- 200 grams of canned tomatoes (maybe you can use fresh ones too, but I have not tried this yet)
- Vegetable broth (buy this zero waste in glass and the jar will tell you how much to use)
- 600 ml water
Vegan Pumpkin Soup Recipe
You chop the butternut squash in half and only take out the seeds. You can even bake the seeds in the oven to then eat them and save food waste! If not, just compost them. Leave the skin from the butternut squash on and cut it into smaller pieces. Size doesn’t matter much. Chop the onion and garlic. Heat a pan (I don’t use oil in a pan because that’s processed food) and bake the onion and garlic until they’re a little soft. Use a soup-pan for this, because you’re going to be pureeing in here. Then add the pumpkin pieces, cinnamon, cumin and paprika powder and bake for 5 minutes. Next, add the can of chopped tomatoes, vegetable broth and water. Leave this to summer for 30 minutes. At last, you turn off the heat and puree the soup!
Easy To Make
The recipe I am sharing today is one of my go-to recipes when I have a butternut squash in my Too Good to Go boxes. As I said, it’s really easy because you just have to throw all the ingredients together and puree it. When it’s simmering you can even do something else while you wait. I find that salt and pepper are not necessary in this recipe because you already use vegetable broth. Also, no oils which I find fantastic. Something I might try the next time is adding a bit of coconut milk to see what this does, but I am not sure yet. Also, I will try to make it with fresh tomatoes soon too, maybe then we can leave out the can to decrease the waste even more.
Do you ever make pumpkin soup?