This seasonal vegan soup is great for these chilly months. Its sweet & hearty and pairs delicious with a side of fresh bread.
Time Taken 1 hour
• 1 kg Pumpkin (unpeeled weight)
• 500ml Vegetable Stock
• Pumpkin seeds (optional)
• Pumpkin Oil (optional)
• Freshly grated Nutmeg
• Sea Salt
• Freshly Cracked Black Pepper
Preheat the oven to 200'c.
Cut the pumpkin in half, from top to bottom, remove seeds and fibrous strands (stringy bits). The seeds can be kept and toasted if desired (recipe below).
Place the pumpkin onto a baking tray lined with baking paper. Season with salt and freshly cracked pepper, then rub olive oil onto the pumpkin and bake for 35-45 minutes until tender.
Meanwhile in a large pot bring the stock to boiling point and turn off the heat and put a lid on the pot.
Back to the pumpkin, add the tender cooked pumpkin to a food processor and blend with a ladle of stock, adding a little at a time until the mixture is smooth and all the stock is incorporated. Season with freshly ground nutmeg.
Add the soup back into the large pot and simmer on a medium-low heat for 10-15 minutes or until you have your desired consistency. Season to taste with salt, freshly cracked black pepper and nutmeg.
Serve fresh from the pot with toasted pumpkin seeds and a drizzle of pumpkin oil.
Toasted Pumpkin Seeds
Bring a small pot of water to the boil, then generously salt. Meanwhile clean the seeds in a colander (removing any stubborn fibrous stands). Cook the seeds for 6-7 minutes until they have turned translucent. Drain and then add to a medium mixing bowl.
Pat dry with kitchen roll then drizzle with olive oil and season with salt. Toss together until evenly coated.
Add the seeds to a baking tray lined with baking paper and bake at 200c for 8-15 minutes (depending on the size of the seeds), until the seeds are slightly golden brown.