Vegan Pumpkin Leek Soup with Smoked Paprika and Homemade Spelt Crackers
Pumpkin Leek Soup with Smoked Paprika
Hearty and flavorful autumn recipe: Pumpkin leek soup with smoked paprika. Serve with homemade whole grain spelt crackers. Healthy, vegan and easy-to-make!
Vegan Pumpkin Leek Soup with Smoked Paprika and Homemade Spelt Crackers
Pumpkin Leek Soup with Smoked Paprika
Hearty and flavorful autumn recipe: Pumpkin leek soup with smoked paprika. Serve with homemade whole grain spelt crackers. Healthy, vegan and easy-to-make!
Servings
3servings
Cook Time
60minutes
Servings
3servings
Cook Time
60minutes
Ingredients
For the soup:
  • 1 small Hokkaido pumpkin or Red kuri squash
  • 1 medium-sized leek
  • 1clove garlic
  • 2 medium-sized carrots
  • olive oil
  • 1teaspoon turmeric
  • 1/2teaspoon sweet paprika
  • 1/2teaspoon smoked paprika
  • salt
  • black pepper
  • 200ml or 1 cup coconut milk
  • 1tablespoon pumpkin seeds
For the crackers:
  • 2tablespoons pumpkin seeds
  • 7tablespoons whole grain spelt flour or all-purpose flour
  • 1/2tablespoon salt
  • 1/2teaspoon smoked paprika
  • 1/2teaspoon black pepper
  • 2teaspoons olive oil
  • 2tablespoons cold water
Instructions
To make the soup:
  1. Preheat the oven to 180 ºC or 350 ºF. Halve the pumpkin and use a spoon to remove all seeds. Rub the pumpkin with olive oil, put the round side up in a baking dish and pour in about 200 ml or 1 cup of water. Bake it for 45 min or until tender. Let it cool.
  2. Meanwhile, discard the very tip of the leek root and the dark green parts at the top. Cut the stalks lengthwise. Wash them well to remove the dirt. Roughly chop.
  3. Put a skillet or a pot over medium heat. Chop the garlic clove and carrots. Add a bit of olive oil, chopped leek, carrots and garlic. Cook for 5-7 minutes or until soft.
  4. Puree the pumpkin flesh with a fork. Reduce the heat and add it to the pot. Mix everything together, add turmeric, sweet and smoked paprika, a pinch of salt and black pepper. Add 2 cups of water. Let it all cook for 5 more minutes.
  5. Blend the soup with an immersion blender until smooth. Add coconut milk.
  6. Garnish with coconut milk, pumpkin seeds, a pinch of smoked paprika and crackers.
To make the crackers:
  1. Preheat the oven to 200 °C or 390 °F.
  2. Roughly crush the pumpkin seeds with a mortar and pestle until they look like on the picture above.
  3. In a bowl or a food processor, combine crushed pumpkin seeds, flour, salt, smoked paprika, black pepper and olive oil. Mix well and add cold water. Knead until smooth.
  4. Roll the dough as thin as possible. Shape doesn’t matter.
  5. Transfer it to a piece of backing paper and roll once again. Bake for 4 minutes, then flip and bake for 4 more minutes or until hard and golden. Let it cool and crush it into pieces.
  6. Enjoy!