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Vegetarian Pumpkin Soup
Soup is an excellent comfort food. It’s filling, warms the body, and nutritious. This recipe will use all plant-based ingredients to follow the macrobiotic guideline.
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Prep Time
5
minutes
mins
Cook Time
35
minutes
mins
Ingredients
300
g
Pumpkin
½
Onion
250
ml
Soy Milk
100
ml
Water
2
tbsp
Vegetable Stock
Salt And Pepper
As needed
Instructions
Peel and remove seeds from the pumpkin. Then cut them into small pieces.
Chop the onion into small bits.
Turn on the stove to low heat. In a pot, add just a little bit of oil and saute the onion until fragrant.
Put in the pumpkin, water, and stock. Add salt and pepper to the mixture and let the pumpkin boil slowly in low heat.
When the pumpkin is soft enough, use a blender to puree the mixture. You can also use a hand mixer or potato masher.
Put the pumpkin puree back into the pot, add soy milk and stir over low heat.
Your pumpkin soup is completed!
Keyword
Macrobiotic, Pumpkin Soup