Tasty pumpkin soup with parsley and seitan chips

Ingredients for tasty pumpkin soup with parsley and seitan chips

  • 1 medium-size Hokkaido pumpkin
  • 2 cloves of garlic
  • 3 tbsp olive oil (Amanprana Verde Salud)
  • 1 tsp Fleur de sel (Amanprana)
  • 1 tsp pepper
  • 1 tsp herb mix (Amanprana ORAC Botanico mix)
  • 100 g Veggie Protein Bloc
  • 1.5 l vegetable bouillon
  • 1 bundle of flat-leaf parsley

Preparation of tasty pumpkin soup with parsley and seitan chips

  1. Preheat the oven to 50-80 °C.
  2. Cut the seitan very thinly and place on a sheet of baking paper.
  3. Scatter with fleur de sel, pepper and herb mix and leave in the oven for about 2.5 hours so that it slowly dries.
  4. If you do not have a convection oven, leave the door slightly ajar so that the moisture can escape.
  5. When the seitan is done, heat the oven to 250 °C.
  6. Halve the pumpkin, remove the seeds with a spoon, slice and rub in a little olive oil.
  7. Season with fleur de sel and pepper and then bake for around 40 minutes in the oven.
  8. Peel the garlic and fry until golden.
  9. Remove the pumpkin from the oven and puree together with the vegetable bouillon, the garlic and the other vegetables and then add a generous portion of chopped parsley (do not let it cook).
  10. Garnish with the dried seitan and serve. Enjoy!

Tip of Stefano:

The Hokkaido pumpkin, packed with flavour and versatile

The Hokkaido pumpkin is also known as red kuri squash, Hubbard squash or by other names. The reason it has so many names is because it is so versatile to use. It is the best-known of the pumpkins we use in the kitchen. Its biggest advantage is its size, and it is not uncommon to find the pumpkins weighing from 0.5 kg to 2-3 kg. Another great benefit is that you can eat it peel and all. Just wash the Hokkaido pumpkin and deseed it, then cube, slice or grate the pumpkin. If you want to store the Hokkaido pumpkin, then cook it before freezing, so that it is ready to use as soon as it is defrosted. The Hokkaido pumpkin in this soup gives it its full-bodied flavour. Together with the parsley and the seitan chips, it is a delicious starter for a dinner party

Stefano Vicinoadio kok en fan van Bertyn

Stefano Vicinoadio

Who is Stefano Vicinoadio? Here at Bertyn we got to know him at an organic fair in Germany. We immediately hit it off and it turned into a great working relationship. Stefano is actually a photographer, and it is his passion. But his love for cooking has resulted in the most delicious recipes... together with great photos.

Stefano describes himself as colourful, loud, a vegan, a friend, a discoverer, a digital nomad and straightforward. Stefano changed tack and started to eat and live a healthy vegan lifestyle His life took a wholly different course when he became very ill. At the age of 33 he was going with all guns blazing, but he didn't spare a thought for his own health - he smoked, drank a lot, worked up to 16 hours a day and drank around two litres of coffee daily. Then he developed two serious hernias, as well as being very overweight. He realised that he could not continue this way and decided on a complete turnaround. He quit drinking and smoking and slowly changed his diet, until he finally went almost completely vegan. Vegan, a step further than vegetarian Stefano's recipes are all vegan. A vegan eats no animal products whatsoever, taking it a step beyond vegetarianism. Vegans don't eat eggs, dairy products or honey. These recipes by Stefano will prove to you that there's still a great deal left to work with. See the recipes and try them out for yourself!

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What fans say about Bertyn

Tine Tomme schrijfster van Puur en vegetarisch

Tine Tomme

Author of the book ‘Pure and Vegetarian’

“At Avalon we often use Bertyn seitan. So far, we’ve always been satisfied with it.”