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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat the oven to 180°C.
Chop the cabbage, onion, and garlic. Cut the pumpkin into cubes.
In a pot, fry the onion and 1 garlic clove, then add the chopped cabbage and 4 cups broth. Simmer for 20 minutes until the cabbage is tender. Add salt, pepper, and vinegar. Stir in the vegan cream and blend everything until smooth.
Roast the pumpkin cubes with oil, salt, pepper, and the remaining garlic for 25 minutes until tender and slightly caramelized.
Add the roasted pumpkin, cream, and 2 cups broth to a blender and blend until smooth. Add more liquid if too thick.
In a bowl, pour in the cabbage soup first, then the pumpkin soup, and so on to create the two colors. Garnish with some fresh cabbage and nuts or croutons.
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Add more broth if the pumpkin soup is too thick.
Can I use coconut milk instead of vegan cream?
Yes, coconut milk can be used as a substitute for vegan cream.
How do I make the soup smoother?
Blend the soups thoroughly and add more broth if needed to achieve a smoother consistency.
What can I use for garnish?
You can garnish with fresh cabbage, nuts, or croutons for added texture.
Can I prepare the soups in advance?
Yes, you can prepare the soups in advance and reheat them before serving.
Is this soup suitable for freezing?
Yes, both soups can be frozen separately and reheated when needed.
