Vegan Pumpkin Soup with Bacon Bits

This pumpkin soup combines everything that makes a perfect autumn recipe - fresh pumpkin, creamy coconut milk, and to top it off, our delicious bacon bits give this classic the finishing touch! A feel-good dish that will instantly bring an autumnal mood to your table!

30 minutes

4 servings

Hand streut vegane Bacon Bits auf Kürbissuppe

Kürbissuppe getoppt mit veganen Bacon Bits und GREENFORCE Bacon Bits Packung daneben

½ pack of GREENFORCE Bacon Bits (makes 75g Bacon Bits)

1.2 kg Hokkaido pumpkin

1 piece of ginger (about the size of your thumb)

1 onion

2 tablespoons margarine

800 ml vegetable broth

200 ml coconut milk

80 ml orange juice

Salt

pepper

curry powder

Some fresh parsley

A handful of pumpkin seeds

Halve the pumpkin, remove the core and cut the flesh into large cubes. Finely chop the onion and grate the ginger.

Heat the margarine in a large saucepan. Fry the onion and ginger until the onions are translucent, then add the pumpkin and fry briefly.

Add vegetable stock, coconut milk and orange juice, bring to the boil and simmer over medium heat for about 15-20 minutes until the vegetables are soft.

Prepare the bacon bits according to the package instructions.

Now puree the soup finely and season with salt, pepper and curry.

Serve in bowls and top with bacon bits, some chopped parsley and pumpkin seeds.