How To Make Halloween Pumpkin Soup
Transform carving leftovers into a tasty Halloween pumpkin soup in this easy recipe, using vegan stock, warm spices, & coconut milk, for a comforting bowl.
Serves:
Ingredients
- 1pumpkin,medium carving
- 1tbspolive oil
- 2onions,roughly chopped
- 2carrots,roughly chopped
- 4clovesgarlic,roughly chopped
- 2tspground cumin
- 2tspgaram masala
- 1tspchilli powder
- 1tspsmoked paprika
- 1tspdried sage
- ¾cupscoconut milk
- 5cupsvegan stock
- salt and pepper,to taste
Instructions
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Cut a disc out of the top of the pumpkin, then scoop out the seeds and stringy and slimy bits.
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Using a strong spoon, scrape out as much flesh as possible from the inside of the pumpkin and transfer this to a bowl.
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Heat the oil in a large saucepan and add the roughly chopped onion and carrot. Season with salt and pepper and soften on low/medium heat for 6 to 8 minutes.
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Stir in the chopped garlic and cook for another couple of minutes, followed by the ground cumin, garam masala, chilli powder, smoked paprika, and dried sage. Mix well and cook for a minute or so.
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Add the coconut milk, vegan stock, and pumpkin. Stir well to combine and bring to a gentle simmer. Once simmering, reduce the heat, cover with a lid, and cook for 15 minutes or until all the veg is tender.
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Once the veg is soft, turn off the heat and blitz thoroughly using a hand blender.
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Adjust the seasoning to taste, then serve as it is or with plant-based crème Fraiche or homemade cashew cream and thinly sliced spring onions. Enjoy!
Nutrition
- Calories: 375.47kcal
- Fat: 17.12g
- Saturated Fat: 9.79g
- Monounsaturated Fat: 4.86g
- Polyunsaturated Fat: 1.35g
- Carbohydrates: 48.88g
- Fiber: 5.26g
- Sugar: 19.16g
- Protein: 13.94g
- Cholesterol: 9.00mg
- Sodium: 1895.53mg
- Calcium: 157.87mg
- Potassium: 1948.17mg
- Iron: 6.56mg
- Vitamin A: 1849.50µg
- Vitamin C: 41.98mg
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