# Vegan Pumpkin Soup

This is an easy recipe for making super-flavorful vegan pumpkin soup.

- Cuisine: Indian
- Category: Soup
- Language: en

## Ingredients

- 1 Hokkaido pumpkin or butternut squash
- 1 large onions
- 2 small onions
- 1 head garlic
- 2 coconut or olive oil to coat
- 3 tbsp coconut or olive oil to coat
- 25 g coconut or olive oil to coat
- 40 g coconut or olive oil to coat
- salt
- pepper
- curry powder
- 2 cups vegetable stock or water
- 450 mL vegetable stock or water
- 400 mL coconut milk
- 13.5 oz coconut milk
- 1 lime
- 1 tbsp ginger
- 6 g ginger
- 2 slices chili
- 4 slices chili
- chili slices, chopped mint and scallions

## Instructions

1. Cut the hokkaido or butternut squash in half.
2. Scoop out the seeds.
3. Cut the onions and garlic.
4. Coat the pumpkin and onions with coconut or olive oil.
5. Season with salt, pepper, and curry powder.
6. Bake at 375°F / 190°C for 45-55 minutes, or until soft.
7. Scoop the pumpkin out with a spoon, orange Hokkaido with skin on or butternut squash with skin off.
8. Put the pumpkin, onion, and garlic in a pot.
9. Add coconut milk.
10. Add lime zest.
11. Add ginger.
12. Add chili.
13. Add vegetable stock or water.
14. Blend until smooth.
15. Warm to season with salt, pepper.
16. Add lime juice.
17. Blend well.
18. Garnish with sliced chili, scallions, and mint.
19. Enjoy!

## Equipment

- knife
- cutting board
- spoon
- glass bowl
- baking pan
- oven
- pot
- grater
- immersion blender
- ladle

## Tips

- Coconut or olive oil can be used.
- Curry powder is optional.
- Sliced chili, chopped mint, and scallions can be used for garnish.

## Source

- Original video: https://www.youtube.com/watch?app=desktop&v=ysIm_I8ajQs
- Recipe page: https://www.cliprecipe.com/recipe/05940992-51fa-48f1-951a-b1127b495b1d
- Extracted: 2025-05-11

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt