Pumpkin soup


I’ve made this soup a couple times, and it’s a success every tume I serve it. It is easy to make, and, most important, very good! It’s vegan proof!


  • 1 large pumpkin (I don’t know the good translation, in Dutch we call them ‘flespompoen”a rough translation is ‘bottlepumpkin’ maybe someone ones what I mean?)
  • 2 carrots
  • 2 small onions
  • herbs (like thyme,basil,persley)
  • veggie stock
  • 800 ml water
  • salt and pepper
  • vegan cheese (non-vegan: parmezan cheese)

You start with the cutting. Cut your pumpkin into half, and remove all the seeds on the inside. Then cut it into smaller pieces. Also cut the onions, the carrots and the herbs.



Boil (in a large pan) the water, and put the vegetable stock in when it starts boiling. Stir a bit and keep it on the stove for about five minutes. Then add all the veggies, and season it with salt and pepper,



Let it cook on the stove for about 30 minutes. You do need to stir sometimes, And don’t forget to taste!



When it already tastes delicious, start mxing it up. We have a special kind of mixer for it. You need to make sure that all of your veggies are completely ‘gone’ and part of the soup. When you start mixing, you will see the soup get thicker and thicker. Cook it for another ten minutes after the mixing.



Take it off the stove and put the vegan chese in. I like to stir it, so the cheese isn’t only on top, but althrough the soup. If you did it the same way I did, this will be your result! Enjoy!



xxx Jazzie