Vegan pumpkin cream soup with tomatoes, garlic and sweet potatoes

Vegan pumpkin cream soup with tomatoes

Portions: 2 persons | Preparation time: 50 minutes

The one with tomatoes and sweet potatoes can be prepared quickly and delights with its taste and aroma.

Please review recipe:

Ø 5 out of 5 stars ( 4 votes )
Vegan pumpkin cream soup with tomatoes
Vegan pumpkin cream soup with tomatoes

Portions: 2 persons | Preparation: 50 minutes

The one with tomatoes and sweet potatoes can be prepared quickly and delights with its taste and aroma.

Please review recipe:

Ø 5 out of 5 stars ( 4 votes )

Season: Autumn, Winter | Region: Europe | Preparation: Cook | Menu: Soups | Cuisine: German recipes

Ingredients

  • 2 tomatoes
  • 250 g pumpkin
  • 150 g sweet potatoes
  • 1 onion
  • 2 garlic cloves
  • Chmeli-Suneli, to taste
  • Pepperoni, to taste
  • Salt, to taste
  • Sugar, to taste
  • 1 tbsp oil
  • 0.25 tsp ground ginger

Instructions

  1. Peel the pumpkin and sweet potatoes and cut them into large pieces.
  2. Cut the garlic and pepperoni into small pieces.
  3. Dice the tomatoes and onions.
  4. Slightly sauté the onions and garlic in a pan with oil.
  5. Add pumpkin and potato cubes. Lightly salt.
  6. Fry the vegetables for about three minutes, stirring constantly.
  7. Add Hmeli-Suneli or spices of your choice.
  8. Add the tomatoes and ginger.
  9. Pour in 350 ml water and bring to the boil.
  10. Cook the soup, covered, for about 20-25 minutes until the vegetables are tender.
  11. Use a hand blender to puree the pumpkin soup.
  12. Add salt to the pumpkin cream soup and sprinkle some sugar if you like.

The pumpkin soup with tomatoes and potatoes can be served with sour cream and croutons.

Utensils

  • knife
  • cutting board
  • pot
  • hand blender
  • mixing spoon