Border Slider

Creamy pumpkin soup

Icon ZutatenIngredients

  • 1 onion
  • 1 clove of garlic
  • 1 small pumpkin (Hokaido or butternut)
  • 500ml vegetable stock
  • 500ml coconut milk
  • 50g PURYA pumpkin protein
  • some salt, pepper, chilli
  • a pinch of nutmeg


  • 265g chickpeas (canned)
  • fresh parsley
  • some curry powder and sea salt
  • 15ml olive oil
PURYA Vegan Protein Kürbiskern Protein

Icon ZubereitungMethod

Fry an onion and a clove of garlic, finely chopped, until translucent .

Then add the finely chopped pumpkin (Hokkaido or Butternut) and sauté. Season with curry powder, salt, pepper, a little chili and a pinch of nutmeg. Once everything is steamed, the vegetables with 500ml vegetable broth deglaze. Add a can (500ml) of coconut milk and simmer until the pumpkin pieces are tender. Puree in the blender and then stir in 50g PURYA pumpkin seed protein. As a topping pumpkin seeds, parsley and baked chickpeas are suitable!⁠

Baked Chickpeas: Mix 265g chickpeas from the tin with 15ml olive oil, some curry powder and sea salt and bake in the oven at 215 ° C for about 20 minutes until they get crispy.⁠