Easy Roast Pumpkin Soup

I love it when delicious recipes are simple and this has to be one of the easiest autumn soups I make. Besides the mission of carving out the pumpkin - which can be a bit tricky - the recipe pretty much makes itself! It's all in the spices, which do all the hard work for you. 

INGREDIENTS (serves 4) 

1 pumpkin

2 white onions

1 tbsp olive oil 

3 cloves of garlic

1 tbsp vegan bouillon

500ml boiling water

1 tin coconut milk 

1 tsp garam masala

1 tsp ground cumin

1/2 tsp cumin seeds

1 tsp ground coriander

1/2 tsp turmeric 

1/2 tsp ginger

1 tsp ground cardamom 

Vegan cream (to decorate)

Salt and black pepper to season


Preheat the oven to 170C

Scoop the insides of the pumpkin out using a metal spoon. I do this by slicing the top off, then scooping away layers, setting the seeds aside to plant next year

Spoon the flesh into a large, ceramic oven dish. Add two roughly chopped onions, three cloves of garlic and a good drizzle of olive oil

Sprinkle the spices through, season with salt and stir everything together well. Then roast in the oven at 170C for 30 to 40 minutes until the pumpkin and onions are soft

Transfer to a saucepan, pour over 500ml of boiling water with an added tablespoon of vegan bouillon powder, then pour in a tin of coconut milk

Simmer over a low heat, stirring regularly for 5 to 10 minutes. Allow to cool slightly and transfer to a blending or use a hand blender to create a smooth, thick soup

Serve garnished with black pepper and vegan cream 

Once you've finished making your delicious winter soup, why not carve your pumpkin into one of these beautiful designs.

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