Spicy, pumpkin & spring onion soup

Spicy, healthy vegan cooking

This soup is the result of left over vegetables that I had in my fridge and pantry. Like all my recipes, certain ingredients can be exchanged or left out. For example if you don’t like ginger or garlic just leave it out. Oat or soy cream can be used instead of coconut cream. The wheat protein / tomato mixture is actually the highlight of this soup. You can of course exchange the tomatoes with more sweet peppers or and instead of the Quorn, you can use soy granules. Re. the amount, this recipe simply makes a large pot of soup.


2 small hokkaido pumpkins
3 spring onions
2 garlic pegs
1/4 celery root (you can use more, bur I only had this much)
1 sweet pepper
2 large tomatoes
1 can of coconut milk or cream
approx. 150 gr. red lentils
1 packet / approx.. 175 gr. minced wheat protein (Quorn) or similar


fresh thyme
soy sauce
hot curry


1. prepare pumpkin, 2 spring inions and celery root: wash, clean, peel, remove the seeds etc. and cut the vegetables into small pieces and put in a large soup pot. Peel the piece of ginger root and either grate it into the pot or put the entire piece into the pot to be removed after cooking. Cover the vegetables with water and boil gently for about 15 minutes.

2. while the vegetables are boiling wash the lentils a few times until the water is clear and add them to the boiling vegetables. Cut the spring onions and the tomatoes into small pieces, crush the garlic and put everything in a bowl add the quorn to the mixture in the bowl and mix the ingredients.

3.put a teaspoon of oil into a frying pan and heat lightly, add the quorn mixture to the oil and fry. Add soy sauce, salt and pepper to taste. Chop the thyme and add to the mixture in the frying pan. Fry for about 5 mins, then turn off the heat and cover the pan.

4. when the vegetables in the pot are just soft, take the pot off the stove and partially puree the mixture leaving some chunks.

5. put the pot on the stove again and add the quorn mixture from the frying pan. Add 1 /2 can of coconut cream. Wash and chop the sweet pepper into small pieces and add to the pot.

6. now add 1 – 2 teaspoons of curry, 1 teaspoon of Agave syrup zur to the pot. Cover the pot, turn of the stove and let the rest of the heat keep the soup hot.

Serve hot and garnish with fresh thyme. Enjoy!

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