use left or right arrow keys to navigate the tab,
Page First page Last page More pages Next page Previous page
Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
Click to read more about this recipe
Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.

Spicy Pumpkin Soup

Need a cozy winter recipe? Spicy pumpkin soup with Violife VIOBLOCK is a top-rated favorite, perfect for those cold nights. 100% vegan!

Has average rating

Total rating count

  • Prep time15 minutes
  • Servings4
vegan starters appetizers
meat free Monday
recipe image Spicy Pumpkin Soup
  • 5 tbsp Violife VIOBLOCK, melted
  • 400 ml vegan cream, warm
  • 1 kg pumpkin, in cubes
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 15 g ginger, grated
  • 250 g sweet potato, in cubes
  • 480 ml vegetable broth
  • 1 tsp paprika powder
  • ½ tsp turmeric
  • ½ tsp coriander
  • salt and pepper to taste
  • Pumpkin seeds, roasted
  • coriander leaves
  • 100 g Violife VIOBLOCK
  • 1 baguette
  • salt & pepper, to taste
  • thyme
  1. Toss the pumpkin in 2 tablespoons of melted VIOBLOCK and place on a lined baking tray. Roast for about 40 minutes at 180°C.
  2. Heat the remaining VIOBLOCK in a pot and sauté the onion for 6-8 minutes until golden.
  3. Add the garlic and ginger and roast for 1 more minute while stirring. Finally, add the sweet potato, roasted pumpkin and vegetable broth. Bring to boil for 10 minutes.
  4. When the sweet potato is soft, add paprika, turmeric, coriander, and vegan cream. Season well and simmer for a further 5 minutes.
  5. To make the croutons, cut the baguette in square pieces and spread some VIOBLOCK on them.
  6. Place on a lined baking tray, sprinkle some salt, pepper and thyme and roast in a preheated oven at 170°C for 10-15 minutes until crispy.
  7. Remove the soup from heat and blend using a hand blender. Blitz until smooth and creamy and season.
  8. Serve in bowls and garnish with pumpkin seeds, coriander leaves, croutons and some vegan cream for extra creaminess.