recipies veg food

Fast & Delicious Pumpkin Soup

Today I made this soup and I think it’s worth sharing.



It’s a very basic and fast, but delicious soup, covered with marinated kale. Also very fast and easy to do. But Oh My! also sooooo healthy!

Pumpkin is the perfect soothing veggie for a cold winter day. Whereas the kale serves as your fresh vitamin and mineral dose for the day. Fresh ginger is antibiotic and rejuvenative for nervous system. And the chilli adds that little bit of fire to keep you warm (if you are in the northern hemisphere such as me).
If you are in the souther hemisphere enjoying a warm day, first of all maybe a soup is not such a good idea, but if you really feel like it, add some fresh coconut milk in there and leave out the chilli.

The only preparation you need to do before hand is make your dried herbs soup mix.



Collect as many different fresh herbs as you can, of course organic. If you cannot find fresh ones, you can get dried ones too. It will save you some time too.

Examples are leek leaves, cellery, fennel leaves, carrot leaves, chives, dill, parsley, basil, marjoram, thyme, oregano...

Dry the fresh herbs & leaves. You can hang them in your kitchen (it looks nice!) or put them in the dehydrator for a few hours.

Grind all the herbs into a powder using a coffee grinder.

Store in a jar.


Ingredients (for 1 person):
1 mini cute organic pumpkin
1 clove of organic garlic
1,5cm of organic red chilli
1tsp of soup mix

handfull of organic dinosoar kale
1tbsp of coldpressed organic hempseed oil
1tbsp of organic lemon juice

Cut pumpkin (with skin and seeds) into smaller pieces. Steam pumpkin in steaming basket, steamer pot or cook in a little bit of water untill soft.
Put the rest of the ingredients in your blender.
Separate kale from its stem and rip it into smaller pieces. Place in a bowl with oil and lemon juice and massage untill the fibre has softened.
Once the pumpkin is soft, place it in the blender and cover with boiling water (or the water that was left from steaming).

Blend & salt to taste. Serve with marinated kale on top & Voila!

Enjoy your soup with a piece of sourdough bread with ghee or a vegan nut spread. (Such as the wallnut cranberry one I made and had on mine 😉

I like to make soups this way, as it is much more time saving for those of us who have to work and cook and clean ourselves…. and! Your food is much more alive and full of vital energy! The pumpkin abviously needs to be cooked, but the other ingredients are absolutely fabulous just as they are!




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