Pumpkin Soup

Inspired by the autumn sun and the colorful autumn leaves, I had my first pumpkin soup this year. I hope you enjoy it, too!


Kürbissuppe vegan


1 pumpkin, small size/ 800g

4 carrots


2 tbs oil

1 onion

20 g ginger

1 small chili


1 l vegetable stock


200 ml coconut milk

100 ml orange juice


salt, pepper

1 tsp nutmeg powder

1 tsp curcuma

½ tsp cinnamon

1 tbs agave syrup


some pumpkin seeds









Clean pumpkin and dice roughly.


Peal carrots and slice into rings.




Peal onion and ginger and heat oil in a pot

Cut onion, ginger and chili and sauté. Add carrots and pumpkin and steam briefly.

Quench the vegetables with vegetable stock and let it boil up briefly.

Simmer in the soup for approx. 20 minutes.


As soon as pumpkin and carrots get soft, puree with a blender to a fine mass.


Season with orange juice, coconut milk, spices and agave syrup.


Meanwhile roast pumpkin seeds in a pan and crumble it over the soup.


I also like pumpkin oil instead of seeds, because it gives a refreshing taste.

Serve with some baguette.


Best, Larissa

Kommentar schreiben

Kommentare: 3
  • #1

    Linda Wollman (Donnerstag, 02 Februar 2017 15:51)

    I love it when individuals come together and share ideas. Great site, stick with it!

  • #2

    Larissa (Donnerstag, 02 Februar 2017 16:12)

    Dear Linda, thank you so much for your kind feedback! It gives me so much energy. Enjoy your day! Best, Larissa

  • #3

    Katharine Jeanbaptiste (Sonntag, 05 Februar 2017 04:58)

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