Pumpkin is one of those vegetables that really doesn’t need a lot added to it. In this recipe, I’m simply looking to bring out its flavour by roasting it and seasoning it only lightly with nutmeg and cinnamon. The coconut milk is added to give the soup a creamy texture and to balance the saltiness of the vege stock.
This is an excellent recipe for autumn and winter when its cold outside. This soup can keep very well it will last about 4 days in the fridge. I personally like to make a big batch and freeze in individual serves and find it keeps for at least a month that way.
Creamy Vegan Pumpkin Soup
- 1 medium kent pumpkin
- 1 medium brown onion diced
- 4 cloves garlic crushed
- 1 teaspoon ground cinnamon
- 1 teaspoon freshly ground nutmeg
- ¾ cup coconut milk
- 3 tablespoons olive oil
- 1 L vegetable stock
- salt and pepper to taste
- Preheat oven to 220°C. remove the skin from the pumpkin then cut in half and scoop out the seeds. Chop each half roughly into eighths.
- Rub the pumpkin pieces with 1 tablespoon of the olive oil then season lightly with salt. Place onto a lined baking tray and roast for 30 minutes.
- Heat remaining oil in a large saucepan over medium. Add the onion and sauté for 10 minutes or until softened. Add the garlic and sauté a further 2 minutes.
- Add the nutmeg and cinnamon to the pan and cook stirring regularly until fragrant. Pour in the vegetable stock and add the roasted pumpkin pieces then bring to a boil.
- Reduce heat and simmer for 20 minutes. Turn off the heat and allow to cool slightly. Blend in batches to an even consistency.
- Return to pan, stir in coconut milk then adjust seasoning with salt and pepper to taste. Serve hot with toasted crusty bread.