This soup is like a warm hug in a bowl on the coldest of winter, or even fall, days. Living in South Korea, as a vegan, I mostly cook to ensure a truly plant based meal. This soup is a variation of my mom’s recipe that she loves sharing with anyone in need. I’ve added my own spin to it and I hope you will to. In the kitchen we are free to explore. Enjoy!
Pumpkin Comfort Soup
Ingredients
Produce
- 1 Medium pumpkin or squash, rinsed and chopped skin on
- 3-4 Small to medium sweet potatoes peeled and chopped, Japanese sweet potatoes with the purple skin are my fav!
- 1 Apple peeled, preferably a sweet kind like gala or fuji. In Korea there is generally only one kind of apple and it is a red apple called 꿀사과 (Gool Sagwa) which translates to Honey Apples, but it just is a nickname that means that they are sweet.
- 2-3 Green chilli peppers, chopped
- Half of a purple cabbage, rinsed and chopped
- 1 Medium onion, chopped
- 2 Leeks, chopped
- 2 Thumb sized pieces of ginger grated
Seasoning (as much or little of each)
- Sage
- Turmeric
- Curry
- Salt
- Cayenne pepper
- Thyme
- Oregano
- Vegetable bouillon
Liquid
- A can of coconut milk
- 1-2 Cups filtered spring water
Directions
- Throw everything in a pot and make sure the liquid is at least 3/4 full in the pot so you may need to add more or less water depending on how big your pot is
- Cover and bring the soup to a nice boil and then drop the heat to a medium-low simmer
- You’ll know it’s ready when the potatoes and squash are soft
- This soup is fairly chunky, which I love, but if you want a smoother consistency blend the soup once it has cooled
Enjoy!
