Recipe Vegan Pumpkin Soup

Tip the pumpkin onto a baking tray drizzle over half the oil scatter with the allspice and toss well.

Recipe vegan pumpkin soup. Incorporate all the remaining ingredients and bring to a boil then cook over medium high heat for about 15 minutes or until the pumpkin is tender. Peel deseed and chop the pumpkin into 3cm chunks reserve the seeds for the relish see tip. Add the stock pumpkin potato and carrot raise the heat to high and bring the mixture to a boil.

Add the garlic and onion and cook over medium high heat until golden brown stirring occasionally. Why this is the best pumpkin soup. Heat the oil in a large pot.

Use a different onion or member of the allium family such as leeks red onion or shallots to change the flavors. I learnt this recipe off a chef in the commercial kitchens whilst studying at college as a teen. Heat some oil in a large pot and sauté the onion for about 3 minutes or until translucent.

Finely chop the onion and the garlic. Try 1 2 teaspoon of all three dried or a tablespoon each of fresh chopped herbs. Skip the nutmeg and sugar and add some heat with 1 teaspoon of curry powder or a dash of cayenne pepper.

Turn down the heat and simmer until the pumpkin is soft and cooked around 10 minutes. This soup is also known as vegan butternut squash soup. Add the the garlic and the ginger and cook for another minute.

Add the coconut oil to a pot with the chopped onion garlic and ginger and sauté. Season and roast for 30 mins until golden and tender. Peel and cut the pumpkin the potatoes and the carrots into medium cubes.