We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Cut the top off the pumpkin and clean the inside.
Cut onion and bell pepper, add them inside the pumpkin together with almonds, all spices, garlic, and olive oil. Close the pumpkin with its hat.
Bake for about 1.5 hours until the skin comes off easily.
Remove the skin, add vegan cream and blend until smooth. Add hot broth if the soup is too thick.
Decorate the soup with chopped almonds, chili flakes, and some cream.
Want to keep this recipe for later? We can email it to you!
Preparation takes only 10 minutes - the oven does the rest.
Can I use regular cream instead of vegan heavy cream?
Yes, you can substitute regular cream if you are not following a vegan diet.
How do I know when the pumpkin is done baking?
The pumpkin is done when the skin comes off easily.
What can I use if I don't have a blender?
You can use an immersion blender or mash the ingredients manually for a chunkier texture.
Can I make this soup spicier?
Yes, add more chili flakes to increase the spiciness.
Is it necessary to decorate the soup?
Decoration is optional but adds a nice visual and textural contrast.
