Vegan pumpkin soup recipe | Good Food
Make the most of pumpkin season in early autumn with this healthy vegan pumpkin soup. Toast the pumpkin seeds and use as a garnish to add texture
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Cooking tools:
- Immersion blender
- Baking sheet
- Oven
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Wooden spoon
- Measuring spoon
- Ladle
- Mixing bowl
- Serving bowl
- Peeler
- Spoon
- Grater
- Citrus press
- Stove
Ingredients
- 1 medium pumpkin or large squash (about 1½kg)
- 1 tbsp rapeseed oil
- ½ tsp ground allspice
- 1 large onion finely chopped
- 1 tbsp chopped ginger
- 2 garlic cloves crushed
- 1-1.2 litres vegan stock
- 1 tbsp vegan white miso
- 3 tbsp soya cream or coconut yogurt
- 3 tbsp coconut flakes
- 3 tbsp pumpkin seeds
- 1 red chilli deseeded and finely chopped
- ½ small bunch of coriander chopped
- 1 lime zested and juiced
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