Easy Vegan Pumpkin Soup

Pumpkin is an excellent ingredient for making creamy soups. Its rich texture and sweet flavour make for a satisfying and filling bowl.。

The typical method for making pumpkin soup involves roasting the pumpkin first, then adding it to stock and blending it into a smooth puree. However, today I want to introduce an ultra-easy method that doesn’t require an oven; just put all the ingredients into a pot and cook. In addition to pumpkin, I’ve also added potatoes and carrots. The potatoes help make the soup creamier, while the carrots enhance the color. This is a vegan version of pumpkin soup, suitable for everyone.

Ingredients

---

Pumpkin	½ bulb（about 500g）
Potato	1 bulb
Carrot	1 stick
Water	1.5L
Almond Slice	To taste
Salt	1 tsp
Ground Black Pepper	1 pinch

Steps

---

1. Peel and deseed the pumpkin, and peel the potatoes and carrots.

2. Cut the ingredients from step one into cubes.

3. Bring 1.5 liters of water to a boil, add the pumpkin, potato, and carrot cubes, and simmer over medium heat for 40 minutes.

4. Once cooked, blend the mixture with a blender, and season with salt and black pepper to taste.

5. Toast the almond slices in a dry pan until lightly brown.

6. Finally, sprinkle the toasted almond slices on top of the soup before serving!