I am still absolutely loving pumpkins and cannot seem to get enough of this winter warming pumpkin soup. Just what you need for those cosy autumnal Sundays! It is fuss free and simple to make, and is ideal to make in big batches and freeze.
Mix and match your spices and of course decorate with whatever fresh sprigs you have in your herb garden to bring out different flavours…. and for all you non vegans out there… you can of course use butter instead of the dairy free alternative and add cream if you wish… although I personally think it is creamy and rich enough as it is! 😉
1 pumpkin (about 1kg)
1 white onion
2 medium potatoes
1 tbsp dairy free butter or oil
600ml vegetable stock
1 tsp salt
1 tsp pepper
1 tsp cumin
1/2 tsp cayenne pepper
few sprigs of fresh thyme
- Preheat an oven to about 180c.
- Peel de-seed and chop the pumpkin into cubes.
- Lightly toss the pumpkin in oil and roast for approximately 30-45 minutes or until tender and caramelised.
- While the pumpkin is roasting, heat a saucepan over a medium heat and add the butter.
- Finely chop the onion and add to the pan with the butter, stiring so as not to burn them.
- Peel and chop the potatoes into cubes
- Once the onions have softened and turned translucent, add the potato.
- Add the vegetable stock and bring to the boil.
- Once the pumpkin is roasted and the potatoes have cooked, combine together with the salt, pepper, cayenne pepper and cumin.
- Blend in a food processor or use a hand blender until you have your desired texture.
- You can add more water (and cream if using) if it’s too thick and season more to taste.
- Decorate with some fresh herbs and serve with toasted sour dough.