A serving of vegan pumpkin soup in a bowl

Vegan pumpkin soup

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(1 ratings)

Prep: 25 mins Cook: 40 mins

Easy

Serves 6

Make the most of pumpkin season in early autumn with this healthy vegan pumpkin soup. Toast the pumpkin seeds and use as a garnish to add texture

Nutrition and extra info

  • Freezable
  • Healthy
  • Dairy-free
  • Egg-free
  • Vegetarian
  • Vegan

Nutrition: Per serving

  • kcal256
  • fat13g
  • saturates5g
  • carbs23g
  • sugars17g
  • fibre7g
  • protein9g
  • saltg

Ingredients

  • 1 medium pumpkin or large squash (about 1½kg)
    Pumpkin

    Pumpkin

    pump-kin

    Pumpkins are the most famous of all the winter squashes, and are most associated with Halloween…

  • 1 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • ½ tsp ground allspice
  • 1 large onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tbsp chopped ginger
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 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
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

Method

  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. 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. 

  2. 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. 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. 

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