How to make pumpkin soup
Our pumpkin soup recipe is so easy and really versatile, mix up your soup toppings to get different flavours or just simply enjoy with some crusty bread on the side.
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Pumpkin Soup
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Serves: 6
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Difficulty: Easy
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Prep Time:
25 mins -
Cook Time: 40 mins
Our vegan pumpkin soup recipe is the perfect way to stay warm on these cold autumnal days. Whether you are celebrating Halloween or just need a healthy warm lunch option, look no further than our delicious pumpkin soup recipe.
What you'll need
- 1 pumpkin
- 1 onion, chopped
- 2 garlic cloves, crushed or finely chopped
- 1L of vegetable stock (check the packaging to make sure it's vegan!)
- 3 tbsp coconut cream
- 1/2 tsp all spice
- 1 tbsp ginger, finely chopped
- Toppings
- Pumpkin seeds, toasted
- Chilli Flakes
- Lime Juice, squeezed
- Coriander, chopped
Method
1. Peel and chop the pumpkin into small chunks and place on a baking tray with oil and the all spice. Roast for 30 minutes until soft. You can reserve the seeds, toast and serve as a topping if you wish.
2. Fry the onion in a big saucepan until soft and add the ginger and garlic and stir for another minute. Add the stock, coconut cream and roasted pumpkin to the pan and bring to a simmer.
3. Remove from the heat and blend until smooth, if you prefer it thinner add a little more stock.
4. Ladle into bowls and garnish with the toasted pumpkin seeds, a sprinkle of chilli flakes, lots of coriander and a squeeze of lime juice.
