Vegan Pumpkin Soup Recipe Uk

Cook until the butternut squash is soft.

Vegan pumpkin soup recipe uk. Meanwhile slice the garlic and ginger and dice the shallot. Peel deseed and chop the pumpkin into 3cm chunks reserve the seeds for the relish see tip. 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.

150ml coconut milk use the creamy part at the top of the tin. Then sautee this together in a saucepan over medium heat in a little olive oil for about 3 minutes. Heat some oil in a large pot and sauté the onion for about 3 minutes or until translucent.

Add the butternut squash and fill up with water until it s covered. Toasted pumpkin seeds for garnish. 1 onion finely chopped.

2 sprigs of rosemary stalks removed and chopped. 500ml vegan vegetable stock. Then add the thyme and cayenne pepper and sauté until the onions are softened.

Fry the onion and garlic until soft in a little olive oil in a deep saucepan. Tip the pumpkin onto a baking tray drizzle over half the oil scatter with the allspice and toss well. 1 tablespoon margarine 1 15 ounce can pumpkin puree 1 1 3 cups vegetable broth 3 cups soy milk or another vegan milk substitute.

Then add the pumpkin the potatoes and the carrots. Heat the oven to 200c 180c fan gas 6. Add the garlic and onion and cook over medium high heat until golden brown stirring occasionally.