CREAMY VEGAN PUMPKIN AND CABBAGE SOUP I FINN´S FOODS

CREAMY VEGAN PUMPKIN AND CABBAGE SOUP

It is always a good idea to have some easy, healthy and delicious soup recipes on hand. Soups are so versatile and so easy to make. And autumn is pumpkin time! Pumpkins make for a fabulously creamy, warming and filling soup that everyone loves (including vegetable adversary one year olds). I have added some cabbage for an additional load of vegetables. This soup is easy to make and tastes great reheated too.

CREAMY VEGAN PUMPKIN AND CABBAGE SOUP

Makes about 6 portions 

Ingredients

1 medium sized Hokkaido pumpkin, peeled, deseeded and cubed

800 ml water

1 red onion, chopped

4 teaspoons of bouillon powder

4 cups of cabbage

Pepper to taste

Method

1. Heat some olive oil in a large, heavy saucepan.

2. Add the onion and sauté for about 5 minutes, until softened.

3. Add the pumpkin squares and sauté for another 10 minutes.

4. Add the water, the bouillon powder and the cabbage. Bring to a soft boil and simmer for about 25 minutes, until the pumpkin is cooked and soft.

5. Blend everything together with a hand blender and season to taste.

6. Serve and enjoy.

Finn´s Foods. Healthy, whole foods. Active lifestyle.
Pumpkin and cabbage soup.
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