Vegan Pumpkin Soup
This vegan pumpkin soup recipe is a fantastic way to use up leftover pumpkin at Halloween or simply to take advantage of a delicious seasonal vegetable.
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.farrington-oils.co.uk.
Cooking tools:
- Blender
- Oven
- Stove
- Pan
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring spoon
- Measuring cup
- Can opener
- Baking sheet
Ingredients
- 1kg pumpkin flesh
- 2tbsp Mellow Yellow Rapeseed Oil, plus extra for drizzling
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 500ml vegan vegetable stock
- 150ml coconut milk, use the creamy part at the top of the tin
- 2 sprigs of rosemary, stalks removed and chopped
- Salt
- pepper
- Toasted pumpkin seeds for garnish
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