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Vegan Carrot and Pumpkin Soup with Ginger for Cool Fall Nights #veganfood #veganrecipes
124K views
May 3, 2024
The weather is getting cooler and I had to stop what I was doing to bring you this creamy pumpkin soup with carrots and ginger. Plus, cashew cream for a luxuriously rich texture. Follow along with the recipe here: https://www.stephsunshine.com/vegan-life/carrot-pumpkin-soup/ Or search all my vegan recipes here: https://www.stephsunshine.com/vegan-life/all-recipes/
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carrots and pumpkin and ginger all in one vegan soup
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And then we add one more ingredient to take it from ordinary to a creamy perfection
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The weather's getting colder and if you're anything like me, a creamy flavorful soup is just the coziest thing
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on these cool nights. Hi, I know you haven't seen a video from me in a while
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and that is because I've been a little bit busy lately. If you can't tell, I am in a new kitchen
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and that's because I moved recently. But this soup is so good
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I just could not let one more fall go by without sharing this recipe with all of you
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So since I've got no time to waste, let's go ahead and get right into
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what you're gonna need to make this recipe. Okay, so the first thing we're going to need
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is five and a half cups of low sodium vegetable broth. And then we need 21 ounces of pumpkin cubes
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which is about the amount you're gonna get from a two pound pumpkin
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This could be a pie pumpkin, it could be a butternut squash. This here is actually a Taiwanese pumpkin
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so whatever pumpkin you have works. And to prepare this, you're gonna wanna cut it in half lengthwise
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scoop out the seeds, slice off the skin, and then cut it into cubes
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You're also gonna need one and a half pounds of peeled and chopped carrots
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This is the weight of the carrots after peeling, not before. And one teaspoon of ginger root, peeled and grated
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Three quarters of a cup of cashews. And you're gonna wanna pre-soak these
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in hot water for 10 minutes. Just make sure that you measure
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before you soak the cashews, because you can see these have expanded
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and this is more than three quarters of a cup right now. And finally, three quarters of a cup of water
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And then for seasoning, we've got one teaspoon of cinnamon, half a teaspoon of ground nutmeg
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half a teaspoon of red pepper flakes, and salt and pepper to taste
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Okay, so I've got my soup pot here, and I am just adding in my vegetable broth over medium heat
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And then I'm just gonna add in my seasonings, not including the salt and pepper, and whisk it up a bit
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If you cannot eat spicy things, you can leave out the red pepper flakes
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The soup is still delicious without it. Okay, so next I'm gonna add in my carrot, pumpkin, and ginger
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and then I'm gonna bring it to a boil, then lower the heat, cover, and let it simmer for 30 minutes
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All right, so while my veggies are getting nice and soft over here
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I am going to blend up my cashews and water into a cashew cream, which is the key
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to taking the soup to the next level of creaminess. All right, well, my veggies have been cooking
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for 30 minutes now, so they are nice and soft, and that means we're actually almost done
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This mixture of broth and veggies needs to get blended up. So if you have an immersion blender, you could use that
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I'm actually gonna transfer this mixture over to my blender. My blender isn't large enough to do it in one batch
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so I am gonna need to do it in two batches. If that's the case for you, don't worry too much
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about how much pumpkin and carrot and broth, the proportions that you're getting in the blender
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If it's different from one batch to the other, it's not a big deal because it's just gonna get mixed up
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back together anyway. All right, so we're just gonna blend that up
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until it's nice and smooth. Also, the soup is hot, so you don't wanna completely seal off your blender
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Make sure that you take off that center cap before you close up your blender. You can put a paper towel over it
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to make sure that nothing splatters out. And then we will mix both of those batches
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back together in the pot. All right, so we've already got a pretty nice soup texture
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but let's make it ultra creamy. Let's add that cashew cream. I have measured out one cup of the cashew cream
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and I'm gonna mix that right in. At this point, you could also add your salt
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and pepper to taste. I couldn't get low-sodium vegetable broth here in Taiwan
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so I'm gonna skip the salt and actually just add some pepper here
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But remember, it is a big soup, so you'll probably wanna add more than you think
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Just make sure that you're tasting it as you add it. So that's it
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The only thing left to do is serve it. If you didn't notice
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I still do have a little bit of cashew cream left over
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so I'm gonna put the soup in the bowl, and then I'm gonna spoon some of this cashew cream
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right on top of the soup in a little swirl pattern. And then I'm gonna top it with some pumpkin seeds
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and red pepper flakes. ♪♪♪ ♪♪♪ ♪♪♪ ♪♪♪ ♪♪♪ Mmm
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What I love about this soup is the flavors of the ginger and pumpkin and carrot
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all just complement each other so nicely. And then you've got that cinnamon and nutmeg in there, too
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And the cashew cream, this creaminess, it's just a cherry on top
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So good. It's so comforting. I hope you will try it. If you do, please let me know what you think
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If you made it this far, I want to thank you so much for watching. I am still in my busy phase of being in a new country
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and trying to get all settled, but I'm hoping in the next couple months or so
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I'll be able to get back into getting you new recipes, new videos. So if that sounds good to you
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go ahead and subscribe if you haven't already to make sure that you don't miss
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any of my delicious vegan food. See you next time. ♪♪�
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