Vegan Hokkaido Pumpkin Soup with Nutmeg

TOFU+

Recipe by Nikoleta, vegan cook and author of every recipe in the Tofu app · @surovadcerka

Ingredients

base

• 700 g hokkaido pumpkin (peeled and cubed)
• 300 g potato (peeled and cubed)
• 1 tbsp olive oil
• 60 g red onion (chopped)
• 8 g garlic (minced)
• 1 l vegetable broth

seasonings

• 1 1/2 tsp thyme (fresh)
• 1 1/2 tsp ground caraway
• 1 tsp sea salt
• 1/2 tsp nutmeg
• 1/4 tsp black pepper
• 30 ml lemon juice

topping

• pumpkin seeds (for garnish)
• plant-based cooking cream

Contains: celery

How to make it

1. Heat olive oil in a pot over medium heat. Add roughly chopped red onion and sauté for 4–5 minutes.
2. Then add grated garlic and cook for another minute.

Nutrition