It’s Autumn! Vegan roasted Pumpkin cream soup.

It is now Autumn! The season of pumpkins, as the weather started to get cooler me and my family have been craving pumpkin soup and so I began to experiment with a recipe. I have already made this recipe three times this fall and every time it tastes better. Please enjoy this simple but rich in taste recipe!

Minutes: 1 hour. Serving size:6-8 people.

Ingredients:

  • 800g  of pumpkin
  • 2-3 carrots
  • 2 onions
  • 4 cloves garlic
  • 1/4 of a small celeriac
  • 1 celery stalk
  • 1.5-litre vegetable stock
  • salt (to taste)
  • pepper (to taste)
  • 1 Tbs curry powder
  • 1 Tbs Italian herbs
  • Pinch of nutmeg
  • Pumpkin oil (for finishing)
  • 1/2 cup pumpkin seeds
  • 1/3 cup sunflower seeds
  • Olive oil/ rapeseed oil
  • Optional Vegan cream (for finishing).

Method:

  1. First, preheat the oven to 200 degrees Celsius (392 Fahrenheit/gas mark 6). Cut the pumpkin in relatively big chunks and place them on a baking tray with baking paper/foil. Drizzle olive oil over the pumpkin with a sprinkle of salt. Coat all of the pumpkins to avoid burning, then, place them into the bottom of the oven to cook for 30-40minutes or until soft.IMG-20171019-WA0032.jpg
  2. Next, dice all of the vegetables and pour a tablespoon of oil in a large pot. Begin frying the onions on medium heat, add a pinch of salt and cook until it’s slightly golden, next add the garlic. Note: if necessary add a little more oil.
  1. Then, add the rest of the vegetables, adjust the temperature to medium-low heat. Once the veg has softened add the vegetable stock.IMG-20171019-WA0053.jpg
  2. Once the pumpkin has roasted and cooled, carefully peel the skin and place the pumpkin chunks to one side
  3.  Next, bring the vegetables to a boil, then turn the stove onto medium-low heat and add the peeled pumpkin and the seasoning. Let it simmer with the pumpkin for 7 minutes.
  4. Then, take the pot off of the heat and let the vegetables cool for a few minutes before blending (ideally with a hand blender) until smooth.  Note: add more water if it is too thick.
  5. Next,  place the soup on a low heat for 10 minutes whilst you season it to your preference.IMG-20171019-WA0040.jpg
  6. Whilst you are keeping the soup warm, take a small pan and roast the seeds on medium-high heat until they start to brown (like in the photo). This should take roughly 3 minutes.IMG-20171019-WA0039
  7. Serve the soup with a sprinkle of seeds and a drizzle of pumpkin oil.

 

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