Vegan Pumpkin Soup Recipe With Real Pumpkin

Peel and cut the pumpkin the potatoes and the carrots into medium cubes.

Vegan pumpkin soup recipe with real pumpkin. Bake for 45 50 minutes or until a fork easily pierces the skin. Peel deseed and chop the pumpkin into 3cm chunks reserve the seeds for the relish see tip. Turn down the heat and simmer until the pumpkin is soft and cooked around 10 minutes.

1 tablespoon margarine 1 15 ounce can pumpkin puree 1 1 3 cups vegetable broth 3 cups soy milk or another vegan milk substitute. To a large saucepan over medium heat add olive oil shallot and garlic. Rub 1 2 teaspoons of oil over the inside of both halves.

Add the coconut oil to a pot with the chopped onion garlic and ginger and sauté. This is an easy pumpkin soup recipe made with roasted pumpkin vegetable stock onion ginger garlic basic seasoning. If you are using canned pumpkin or roast pumpkin from the fridge you may have to heat a little longer so it is warm throughout.

Heat the oven to 200c 180c fan gas 6. Add the the garlic and the ginger and cook for another minute. My family loved it.

Tip the pumpkin onto a baking tray drizzle over half the oil scatter with the allspice and toss well. It is easy to make is ready within 30 minutes. Then transfer to a pot and simmer on medium heat for 3 5 minutes.

Sprinkle each with teaspoon of salt. While the vegan pumpkin soup is warming fry garlic and onion until crispy. Then sautee this together in a saucepan over medium heat in a little olive oil for about 3 minutes.