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Vegan Creamy Pumpkin Soup

Updated: Oct 9

This is the recipe for the Roasted Creamy Vegan Pumpkin Soup. It's delicious and a super easy and healthy recipe to prepare. It's a perfect lunch and freezes well





Roasting the pumpkin gives it a lot more flavour than boiling it. The recipe is vegan & gluten free.

There is nothing better than sitting down to a nice warm bowl of Plant Based Vegan soup on a cold evening! Here is a recipe to benefit from all of those wonderful pumpkins that are in season and filling our grocery stores.


Ingredients for Prepping the Pumpkin

Pumpkin - 900 grams

Salt - Half Teaspoon

Black Pepper Powder - Half Teaspoon

Garlic - 10 Cloves

Rosemary

Olive Oil - 1 Tablespoon


Ingredients for Cooking the Mushrooms (Optional)

Mushroom - 200 Grams

Garlic - 2 Cloves

Oil - 1 teaspoon

Salt - Half Teaspoon


Ingredients for cooking the remaining recipe

Oil - 1 and half teaspoon

Onion - 1 Medium

Nutmeg - half teaspoon

Cooked Garlic

Cooked Pumpkin

Water as needed

Cashew Cream - 3-4 tablespoons (Optional)

Salt - 1 and Half teaspoon

Pepper - as Needed


Steps

Step 1: Scrape the pumpkin on the top so it absorbs all the condiments, add rosemary, salt, black pepper powder, cloves of garlic. Add a good drizzle of olive oil, then bake in oven over 175 C for 45 -50 minutes





Step 2: While the pumpkin is getting cooked, let’s prepare the mushrooms, this is completely optional but adds a great umami flavor and a great combination with pumpkin soup. Heat a pan and add 1 teaspoon of oil. Add 2-3 cloves of finely chopped garlic. Cook the garlic over low heat for 2 minutes, then add mushrooms to the pan.


The mushrooms will start to release the water and you can easily cook them over medium heat


Add half teaspoon of salt or salt as per taste. Followed by pepper


Mix and cook for 5-7 minutes



Step 3: Once the pumpkin is cooked, start to scrape the cooked pumpkin from the skin


Step 4: For the final cooking process. Add oil to the pan, around 1 and half teaspoon


Add 1 medium chopped onion, cook it till it’s translucent. Add the cooked garlic back to the pan, add half teaspoon of nutmeg, add the cooked pumpkin,


Then add water or vegetable broth and cook till it starts to boil


Once the mixture starts to boil, turn the heat to low and add 3-4 tablespoons of cashew cream, but it’s completely optional


Give it a mix. Add around 1 and half teaspoon of salt or as per your taste


Step 5: Mix everything and then blend


Serve it with the cooked mushrooms or just like that, it’s perfect


Dress it up with the cashew cream, pumpkin or flax seed and serve


This recipe is perfect for lunch, dinner and even freeze really well and can be meal prepped.


Do try this at home and share your feedback in the comment section


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