Roasted Pumpkin Soup
Vegan roasted pumpkin soup with cinnamon, cumin and orange, topped with toasted seeds. Ready in 30 minutes.
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Cooking tools:
- Baking sheet
- Oven
- Chef's knife
- Cutting board
- Peeler
- Measuring spoon
- Stove
- Saucepan
- Wooden spoon
- Immersion blender
- Blender
Ingredients
- 1 tsp chilli flakes
- 2 tsp ground cinnamon
- 2 tbsp pumpkin seeds or mixed seeds
- 2 tbsp coconut cream (for drizzling)
- 1 cooking pumpkin - approx. 1.5kg
- 4 shallots
- 4 garlic cloves
- ½ tbsp ground cumin
- ½ tbsp olive oil
- Salt & pepper to taste
- 2 celery stick
- 2 carrots
- 1 orange
- 1 litre vegetable stock
- handful of crispy onions
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