Yesterday the meteorological autumn has started and that means I can eat pumpkin and soups without any regret. I love it! Today I have a little soup for you, quickly made, easily heated up and the soup itself is vegan. If you use other toppings it’s a nice vegan dish for everyone.
For two portions I used:
- 250 gr sweet potato
- 250 gr pumpkin (hokkaido, butternut…)
- 1 shallot
- 1 tablespoon of organic vegetable soup powder
- spices (ike the mix “Sweet potato spice”, or chili, pepper, garlic, muscat…)
- 1 small shot of coconut milk
- 2 slices of italian prosciutto crudo
- 1 pepperoni (spicy or not, just as you wish)
Cut the shallot in small cubes, as well as the pumpkin and the sweet potato. Add a bit of salt, so the pumpkin will loose water. Then add as much water as it is needed to cover the vegetables in the pot. Add the soup powder. Close the pot with the lid and reduce the heat. Let it cook for about 15 mins (good time for cleaning up the kitchen ;-))
When the veggies are soft, mix them with the blender stick. Add the coconut milk (really just a little bit), throw in the spices and let it wobble for another five mins. In the meantime, heat up a coated pan. While it is heating up, put the prosciutto in it. You won’t need any fat and it won’t burn since it is heating up together with the pan. When it’s getting crispy, add the pepperoni slices.
You can also add other toppings:
– roasted cashews
– steak slices
– chicken cubes
– fish cubes
When you avoid spicy ingredients, it’s also a nice dish for kids. And I think, but haven’t tried it yet, that a shot orange juice would be nice in it as well. Enjoy!