top of page
Search

Vegan Pumpkin Soup

Writer's picture: Marisa's Vegan RecipesMarisa's Vegan Recipes

I know it's a bit late for Pumpkin recipes, but, my brother had pumpkins left over and asked if I would like a couple. I couldn't say no! I didn't get much time to do many recipes for autumn, I was moving house and my daughter was teething, so this gave me another chance.


There are several Pumpkin recipes to come. Hopefully there will still be some people out there who can get some use from this recipes this year. If not I'm sure they will come in handy next year!


This recipe uses 1 small pumpkin. It's an easy recipe to follow and easy to make!

It takes about an hour to make. 35 minutes of that is roasting the pumpkins.


This is a great recipe if you want a quick, healthy lunch, especially at this time of year when it's super cold! This will help warm you up!


Whoever you make this for will be impressed and will love it!


The recipe makes enough to serve 9 people, if you're having the family round for lunch you will have plenty to feed them!


You can't go wrong with a bowl of soup!


Because of the time of year, soup is just what you want! Why not turn this pumpkin soup into a nice winter soup! You can use any squash in place of the pumpkin! Cook it exactly the same but replace it with the squash! You can't go wrong!


I hope you all enjoy this recipe as much as we do!


Ingredients


4 tbsp Olive Oil

1 Small Pumpkin

1 Large Onion - Chopped

4 Large Garlic Cloves - Minced

½ tsp Salt

½ tsp Ground Cinnamon

½ tsp Ground Nutmeg

Fresh Ground Pepper - Optional

4 Cups Vegetable Broth

2 tbsp Agave Nectar

¼ Cup Pumpkin Seeds


Method


* Preheat the oven oven 200C


* Half your pumpkin and scoop out the seeds. Set the seeds aside.


* Cut each half in half again.


* Brush each piece with a little oil and place on a baking tray, cut down.


* Bake for 35 minutes.


* Once the pumpkin is out the oven, heat the remaining 3 tbsp of oil in a large saucepan on a medium heat.


* Add the onion, garlic and salt. Cook for 8-10 minutes or until the onion is translucent.


* Pull the skin off the pumpkin and add to the pan.


* Add the cinnamon, nutmeg and pepper.


* Break the pumpkin up a little.


* Pour in the vegetable broth, bring to a boil, reduce the heat and simmer for 13 minutes.


* Rinse and drain the pumpkin seeds.


* Toast the seeds, on a medium heat, until fragrant and golden. Place in a bowl to cool down.


* Remove the soup from heat and stir in the agave nectar.


* Using a hand blender, blitz the soup until completely smooth.


* To serve, sprinkle some pumpkin seeds on the top.


* Keep in the fridge for 3 days or in the freezer for 3 months.


Serve


Enjoy!




Check out some of my other recipes;




7 views0 comments

Recent Posts

See All

Comments


Get in touch! 

Do you have any questions about a recipe? Do you need some help? Do you have any requests for me? 

Get in touch! 

Email; 

marisasveganrecipes@hotmail.com

Mum and Daughter, swings
  • Facebook
  • YouTube
  • Pinterest
  • Instagram
bottom of page