The perfect soup for Winter. Creamy, warming, sweet, and spicy! Goes great with vegan cream cheese on toast too
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Duration1 hourhr30 minutesmins
Cook Time45 minutesmins
Prep Time45 minutesmins
Servings6
Ingredients
Soup
1Mediumsized Pumpkin, peeled, deseeded & cubed (my pumpkin was 8kg)
3tbsCajun Spice Mix
1tbsDried Sage
Drizzle Olive Oilleave out if keeping this recipe oil (free)
2tspSea Salt
1tspCracked Black Pepper
2Onionspeeled & roughly chopped
3ClovesGarlicpeeled & roughly chopped
480ml/2 cups nondairy Milk
approx 720ml/3 cups Vegetable Stockmore may be needed depending the amount of Pumpkin you've used
Squeeze Lemon Juice
Garnish
Handfull Pumpkin Seeds
Drizzle Vegan Cream
Sprinkle of Dried Chilli Flakes
Toast with Vegan Cream Cheese
Instructions
Preheat your oven to 180 degrees C.
Place the pumpkin into a roasting tray with the cajun, sage, seasoning & oil. Mix it all up using your hands.
Roast the pumpkin in your oven for around 45 minutes to an hour – or until its tender.
When the pumpkin is cooked. Place a large saucepan over a medium heat & a drop of oil or water if you're keeping this recipe oil-free, onion & garlic. Sauté the mix with a pinch of salt for 4 minutes.
Add the pumpkin to the saucepan, followed by the milk & vegetable stock.
Allow the soup to simmer for 10 minutes before blending it until super smooth.
Blend the soup a few ladles at a time & if it's too thick add more vegetable stock.
Check the soup is seasoned ok before serving with the garnishes.
Soup can be kept in the fridge for up to 4 days.
This recipe was republished with permission from Avant Garde Vegan. Find the original recipe here.