Lanzarote's bilingual magazine

Vegan curried pumpkin soup

Ingredients (serves 4)

  • 1 kg pumpkin (weight with skin)
  • 3 large carrots
  • 2 small potatoes
  • 400 ml plant milk
  • Extra virgin olive oil
  • Sunflower seeds
  • Garlic powder
  • 1 teaspoon curry
  • Parsley
  • Ginger or paprika
  • Salt


It is blissfully easy to make and takes just thirty minutes to prepare. Start by washing the vegetables, then peel and cut into small pieces. Place them in a pot and add enough water to cover them. Cook over medium heat for about twenty minutes, until soft.
Remove from the heat, add the curry paste or powder, ginger, garlic powder and pepper and blend until smooth and creamy. Add salt to taste.
Serve with a sprinkling of your favourite seeds, maybe pumpkin or sunflowers seeds, for example, as well as a handful of crispy croutons. Garnish with a few sprigs of fresh parsley and a generous drizzle of extra virgin olive oil – aromatic Picual works well, or try an olive oil infused with chillies for a touch of spicy zing.

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