Pumpkin Comfort Soup

April 30, 2018

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!

About the Author

Bamoni Kashama

Weight Loss Holistic Nutrition Coach Sports and Plant Based Nutrition Vegan

Ontario

Greetings~ My wellness journey started in 2014 and is now something I truly enjoy learning and practising. I was born in the Dem. Republic of...

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