This delicious pumpkin soup is the perfect way to welcome Autumn in. Warming, wholesome and plant-based, this soup is an amazing starter or lunch.
September 29, 2022
Vegan Pumpkin Soup Recipe
Rated 5.0 stars by 1 users
Category
Autumn
Servings
6
Prep Time
40 minutes
Cook Time
25 minutes
This delicious pumpkin soup is the perfect way to welcome Autumn in. Warming, wholesome and plant-based, this soup is an amazing starter or lunch.
Ingredients
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2 small pumpkins
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1 tbsp rapeseed oil
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½ tsp mixed spice
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1 onion (finely chopped)
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1 tbsp chopped ginger
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2 crushed garlic cloves
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1 litre vegetable stock
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½ tbsp soy sauce
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3 tbsp coconut yoghurt
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3 tbsp pumpkin seeds
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3 tbsp coconut flakes
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1 red chilli (deseeded and finely chopped)
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½ a bunch of coriander (finely chopped)
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1 lime
For the Soup
For the Toasted Pumpkin Garnish
Directions
Heat the oven to 200C/180C fan/gas 6.
Peel, deseed and chop the pumpkin into 3cm cubes (make sure to keep the seeds for later…)
Place your pumpkin chunks on a baking tray and drizzle with ½ the rapeseed oil, seasoning with the mixed spice, salt and pepper.
Roast for 30 minutes, until the pumpkin is tender.
In a large saucepan, heat up the remaining oil and fry the onions for 5 minutes until they’re soft. Then add the ginger and garlic and fry for a further minute.
Tip the vegetable stock and soy sauce into the saucepan with the roasted pumpkin and bring to a simmer.
Take off the heat and use a blender to blend until smooth.
Return the soup to a gentle simmer.
Wash the pumpkin seeds and remove any stringy bits, then dry and toss them with olive oil and place in the oven to toast for 10 minutes.
For the Toasted Pumpkin Seed Garnish
Add to the coconut flakes, coriander, lime juice and chilli.
Serve the soup into bowls and top with the garnish, as well as a swirl of the coconut yoghurt.