Vegan Pumpkin Soup without Coconut Milk

Ingredients

• 1 small Hokkaido pumpkin (about 600 g)
• 2 tbsp plant oil
• 0.3 tsp ground turmeric
• 0.5 tsp paprika powder
• 600 ml Vegetable Broth
• 1 jar white beans (drained weight)
• 200 ml Almond drink (almond milk)
• Salt
• Pepper

Instructions

1. 1.

   Wash the pumpkin, remove the stem, halve it, discard the seeds and cut the flesh into small pieces.

2. 2.

   Heat oil in a pot and briefly sauté turmeric and paprika over medium heat. Add the pumpkin pieces and cook for 5 minutes. Then deglaze with vegetable broth (the pumpkin pieces should be well covered). Let the soup simmer on medium heat for 15 minutes.

3. 3.

   Drain the beans, add them to the soup along with almond milk and let everything simmer for another 10 minutes.

4. 4.

   Blend everything into a creamy soup and season with salt and pepper.