Vegan pumpkin soup
Vegan pumpkin soup
Ingredients
For the soup
- 1 medium pumpkin or large squash (about 1½kg)
- 1 tbsp rapeseed oil
- ½ tsp ground allspice
- 1 large onion finely chopped
- 1 tbsp chopped ginger
- 2 garlic cloves crushed
- 1-1.2 litres vegan stock
- 1 tbsp vegan white miso
- 3 tbsp soya cream or coconut yogurt
For the coconut & pumpkin seed relish
- 3 tbsp coconut flakes
- 3 tbsp pumpkin seeds
- 1 red chilli deseeded and finely chopped
- ½ small bunch of coriander chopped
- 1 lime zested and juiced
Instructions
- 1
Heat the oven to 200C/180C fan/gas 6. Peel, deseed and chop the pumpkin into 3cm chunks (reserve the seeds for the relish – see tip). Tip the pumpkin onto a baking tray, drizzle over half the oil, scatter with the allspice and toss well. Season and roast for 30 mins until golden and tender.
30 min - 2
Meanwhile, toast the coconut flakes for the relish in a dry frying pan over a low heat for a few minutes until lightly golden. Remove from the pan and leave to cool, then stir in the pumpkin seeds, chilli, coriander and lime zest.
- 3
Heat the remaining oil in a large saucepan over a medium heat, and fry the onion for 5 mins until tender but not golden. Add the ginger and garlic and fry for another minute, then tip in 1 litre stock and the miso. Put the roasted pumpkin in the pan, then bring to a simmer.
5 min - 4
Remove from the heat and blend the soup with a stick blender until smooth. If you prefer a thinner soup, add the remaining stock. Return the soup to a gentle simmer, then season well and stir in the lime juice. Ladle into bowls, and serve topped with a swirl of the soya cream and a sprinkle of the relish.
Nutrition
Per serving (based on 6 servings)
