Wholesome Pumpkin Soup

A smooth, creamy pumpkin soup that is sure to please the whole family. Not only is this recipe delicious, it is also easy, hearty and wholesome. Packed full of flavour, it is one of my go-to dinners in winter time and is just a taste of what’s to come in my upcoming cookbook! I hope you enjoy :)

For more delicious recipes, check out my two bestselling vegan cookbooks here.

Wholesome Pumpkin Soup

Serves 3-4

A hearty, creamy pumpkin soup that is sure to please the whole family. This easy, wholesome recipe is one of the many delicious dinners that will feature in my upcoming cookbook.

Ingredients:

Pumpkin soup

3/4 butternut pumpkin (1.2kg whole weight) - cut into 2cm cubes

1 brown onion - finely diced

3 garlic cloves - crushed and died

1 tbsp olive oil or avocado oil

1/4 tsp nutmeg

1/4 tsp cinnamon

2 vegetable stock cubes - salt reduced

750ml boiling water

3/4 cup of canned coconut cream - see notes

10 g sage

1/2 tbsp vegan butter

1/2 tsp of cracked black pepper

Chilli fakes - optional

to serve:

fresh sourdough bread

How to make:

Heat a large pot over high heat with the oil.
Add the onion and garlic and fry, stirring occasionally for one minute.
Add the nutmeg and cinnamon, fry for another 30 seconds.
Crumble in the vegetable stock cubes, add cracked black pepper, pumpkin and boiling water bring to the boil covering with a lid.
Boil the pumpkin for 12 -15 minutes or until pumpkin is soft.
Place the cooked pumpkin and the water from the pot into a blender or food processor and blend together until smooth.
Add 1/2 a cup of the coconut cream into the blender and blend together.
Add the vegan butter to a frying pan once melted add the sage, fry over high heat until crispy.
Serve into a bowl with a drizzle of the remaining 1/4 cup of coconut cream on top.
Garnish with a couple of sage leaves or optional chilli flakes.
Serve with a slice of fresh sourdough bread on the side.

Notes:

Keep the extra 1/4 cup of coconut cream to drizzle on top of soup once prepared.