Cajun Pumpkin Soup - Gaz Oakley

Name: Cajun Pumpkin Soup - Gaz Oakley
Ingredients: 1 Medium sized Pumpkin, peeled, deseeded & cubed (my pumpkin was 8kg); 3 tbs Cajun Spice Mix; 1 tbs Dried Sage; Drizzle Olive Oil, leave out if keeping this recipe oil free; 2 tsp Sea Salt; 1 tsp Cracked Black Pepper; 2 Onions, peeled & roughly chopped; 3 Cloves Garlic, peeled & roughly chopped; 480ml/2 cups Non Dairy Milk; approx 720ml/3 cups Vegetable Stock, more maybe needed depending the amount of Pumpkin you’ve used; Squeeze Lemon Juice; 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

www.gazoakleychef.com

Roast pumpkin with Cajun spice, blend with vegan milk and vegetable stock for a creamy, spicy soup perfect for chilly nights. Garnish with toasted seeds and chili flakes. Oil-free option available.

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Ingredients

1 Medium sized Pumpkin, peeled, deseeded & cubed (my pumpkin was 8kg)
3 tbs Cajun Spice Mix
1 tbs Dried Sage
Drizzle Olive Oil, leave out if keeping this recipe oil free
2 tsp Sea Salt
1 tsp Cracked Black Pepper
2 Onions, peeled & roughly chopped
3 Cloves Garlic, peeled & roughly chopped
480ml/2 cups Non Dairy Milk
approx 720ml/3 cups Vegetable Stock, more maybe needed depending the amount of Pumpkin you’ve used
Squeeze Lemon Juice
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