Ingredients

Soup

1 Medium sized Pumpkin, peeled, deseeded & cubed (my pumpkin was 9kg)
4 tbs Cajun Spice Mix
1 tbs Dried Sage
4 tbs Vegetable Oil
2 tsp Sea Salt
1 tsp Cracked Black Pepper

2  Onions, roughly chopped
3 Cloves Garlic
2 cup Non Dairy Milk
approx 3 cups Vegetable Stock, more maybe needed depending on your preference as to the consistency of the soup
Squeeze Lemon Juice

Garnish

Handfull Pumpkin Seeds
Drizzle Vegan Cream, such as Alpro or Oatly
Sprinkle of Dried Chilli Flakes
Toast with Vegan Cream Cheese, recipe in my book Vegan 100

Method

  1. Pre heat your oven to 180 degrees C.
  2. Place the pumpkin into a roasting tray with the cajun, sage, seasoning & oil. Mix it all up using your hands.
  3. Roast the pumpkin in your oven for 45 minutes to an hour – or until its soft.
  4. When the pumpkin is cooked. Place a large saucepan over a medium heat & add the oil, onion & garlic. Sauté the mix with a pinch of salt for 4 minutes or until softened.
  5. Add the pumpkin to the saucepan, followed by the milk & vegetable stock.
  6. Allow the soup to simmer for 10 minutes before blending it in your ninjablender until super smooth. Blend the soup a few ladles at a time & if it’s too thick add more vegetables stock.
  7. Check the soup is seasoned ok before serving with the garnishes.
  8. Soup can be kept in the fridge for up to 4 days.

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