Vegan pumpkin soup

Not only is this an amazing fall soup it’s also vegan aaaand you can also use butternut squash for this recipe!

This amazing fall soup is both flavoursome and also super simple to make. Don’t believe us? — Well follow along and we will prove it to you! In fact, all you need is pumpkin, onion, garlic, some plant-based milk, and seasoning.

Recipe by: http://thehealthfulideas.com

What do I need?

• 1 Hokkaido Pumpkin or Butternut
• 1 tsp coconut oil + some for roasting the pumpkin (ca ½ tsp)
• 1 medium yellow onion
• 2 cloves of garlic
• ½ tsp cumin powder
• 1 tsp dried cilantro
• ¼ tsp curry powder
• ⅙ tsp ginger powder
• ¼–1/2 tsp cayenne pepper (or to taste)
• 1 can coconut milk
• 3 cups oat milk (or other plant-based milk of choice)
• Some spring onion and basil leaves for garnish
• Pumpkin seeds
• Sea salt, pepper to taste
• Some water if needed

How do I make it?

1. Preheat your oven to 200°C.
2. Wash the pumpkin or butternut and cut it in half. Scoop out the seeds and lay the pumpkin on a baking sheet lined with parchment paper (inner side of the pumpkin up). Rub the inside of the pumpkin with a little bit of coconut oil and place it into the oven. Roast for 55–65 minutes or until tender in the thickest parts.
3. Take it out of the oven and let it cool a little. While it’s cooling, peel and chop your onion and garlic cloves.
4. Heat 1 tsp of coconut oil in a small pan over medium-high heat and add the onion and garlic. Sautee for a couple of minutes until the onion starts to brown a little on the edges. Add cumin, cilantro, curry, and ginger and cook for 1 more minute. Take off heat and set aside.
5. Roughly chop your pumpkin or butternut. Place the chopped pumpkin or butternut and the onion and garlic into a big pot. Pour in the coconut and oat milk and add the cayenne pepper.
6. Cook for about 10 minutes, then blitz with a hand blender until smooth. Add water to reach the desired consistency.
7. In a pan, add pumpkin seeds, a pinch of sea salt and a splash of water, so the seeds are swimming in the pan. Cook seeds until the water entirely evaporate, leaving crunchy and salty pumpkin seeds for you to top your soup with.
8. Top with chopped spring onion, basil leaves and pumpkin seeds, season with sea salt and pepper. Taste and add more if needed.

Note:
The soup freezes well so if you have too much leftover, pour it into a plastic container and keep it in the freezer. It’s always great to have some soup on hand when you don’t feel like cooking.