The Souper Series: Classic Vegan Pumpkin Soup

This is easily one of my favourite soup recipes. Even during the months outside of winter I find myself returning to this recipe over and over again. It’s simple, comforting and perfect served with crusty bread and a sprinkling of poppy seeds.

When chopping and deseeding the pumpkin, I keep the seeds and roast them in the oven with a little olive oil, salt and smoked paprika. They’re the perfect, crunchy soup topper and full of incredible vitamins and minerals! No need to throw away precious parts of your veggies! I always serve my pumpkin soups with these gorgeous, crunchy pumpkin seeds and a sprinkling of poppy seeds too.

I love taking this soup to uni in a thermos, but I also love slurping up a huge bowl after a long, cold day.

Ingredients:

  • Approximately 750g pumpkin (I buy whichever variety is the cheapest)
  • 2 medium sized carrots
  • 2 medium sized potatoes
  • 1tbsp minced garlic
  • 1tbsp coconut oil
  • 1tsp turmeric
  • 1tbsp vegetable stock powder (or a vegetable stock cube)
  • 1 medium sized red chilli
  • 1 white onion
  • 1 can full fat coconut milk
  • Salt and pepper to taste.

Method:

  1. Begin preparing the root vegetables (pumpkin, carrots and potato) by evenly chopping into cubes. Slice the onion also.
  2. In a large pot on high heat, fry off the onion, garlic and chilli in coconut oil until fragrant and the onion appears translucent.
  3. Add all of the root vegetables, frying off for a few minutes. (If things are starting to burn, add a splash of water to the pot.) Fry off for approximately 5 minutes.
  4. Add enough water to the pot to cover all of the vegetables, then add the vegetable stock, coconut milk and turmeric.
  5. Lower the heat and simmer the soup, covered, for approximately 45 minutes to 1 hour.
  6. Once all of the vegetables have softened, transfer to a blender (or use a stick mix) and blend the soup until thick and creamy.
  7. Add salt and pepper to taste.

Serve immediately with fresh crusty bread or store in containers for a weeks worth of lunches. This can serve anywhere between 4 and 7 people. A batch like this will give me five or six lunches for the week, or a couple of well sized dinners. Can also be frozen!

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