Vegan Pumpkin Soup

With 8 million pumpkins thrown away in the UK alone each Halloween, we wanted to create a recipe to make the most of this fantastic seasonal vegetable and this Vegan Pumpkin Soup does just that. You can use the pumpkin flesh removed when you carve the pumpkin, any flesh left over after Halloween or even buy a pumpkin specifically for this recipe, especially when the supermarkets are selling them in their thousands at this time of year. This recipe uses coconut milk which is Gina’s twist on our Pumpkin Soup recipe, creating a simple vegan version.

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

To serve in a pumpkin bowl:
Hollowed out pumpkin
Mellow Yellow Rapeseed Oil
Salt
Pepper

Method

Heat up a large pan and add your Mellow Yellow rapeseed oil. Fry the onions and garlic for a couple of minutes then add your rosemary. Fry for a couple more minutes and then add the pumpkin flesh. Stir this well and leave to cook for a couple of minutes. Once the pumpkin is starting to soften, add your stock and season with salt and pepper. Put the lid on the pan and simmer for around 20 minutes, stirring occasionally, until the pumpkin is cooked through. Remove from heat and blend until smooth. Pour in your coconut milk and stir to fully combine, adding more seasoning if needed. Serve with a drizzling of Mellow Yellow rapeseed oil, coconut milk and toasted pumpkin seeds.

To make a pumpkin bowl for serving, rub the inside of your hollowed out pumpkin with Mellow Yellow Rapeseed Oil, salt and pepper and roast at 180°C for 20-30 minutes.

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