Vegan Roasted Pumpkin Soup with Seeded Flatbread - James Martin Chef
Vegan Roasted Pumpkin Soup with Seeded Flatbread: Perfect for winter evenings, this comforting soup is easy to make and ideal for sharing. Enjoy on Bonfire Night!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
Ingredients
- 600g pumpkin sliced
- 25ml olive oil
- 1 lemon juice only
- 600ml veg stock
- 100 ml vegan yoghurt
- 2 limes zest and juice
- Salt and pepper
- 325g self raising flour, plus extra for dusting.
- Water to bring together
- 100g plain vegan yoghurt
- Pinch of salt
- 15g mixed seeds
- Few sprigs of rosemary
- Pumpkin oil
- A few toasted mixed seeds
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