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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.
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.