Vegan Pumpkin Soup

Elevating your average pumpkin soup. Comforting to eat on a cold winter night and full of creamy goodness.

Ingredients

• 1/2 large Kent pumpkin or 1 butternut pumpkin cut into medium chunky pieces

• 1 litre (4 cups) vegetable stock

• 1 large whole onion

• 4 tbsp olive oil

• 1 bulb of garlic (1/2 diced, 1/2 whole cloves)

• 1/4 cup light coconut milk

• 2 sprigs of thyme

• 1/2 tsp cumin

• 1 tsp curry powder

• 1/2 tsp paprika

• 2 bay leaves (optional)

• 1/2 tsp chilli flakes (optional)

• pepper and salt to taste

• chopped parsley or corriander to garnish

Method

1. Preheat oven to 175 degrees fan forced. In a bowl add onion whole, 1/2 bulb of garlic in skin and pumpkin, cover in 3 tbsp of cumin, salt and pepper.

2. Lay on a baking tray and roast for 20-25 minutes until pumpkin is tender.

3. In a large pot add 1 tbsp olive oil and saute garlic for 1-2 minutes. Add in roasted pumpkin, onion and garlic (skins removed) and cook for an additional 5 minutes.

4. Add in vegetable stock, bay leaves and thyme and let simmer for 15-20 minutes until pumpkin falls apart.

5. Remove thyme sprig and bay leaves. Using a blender or stick blender, blend pumpkin until it forms a puree.

6. Add in cumin, paprika, curry powder and coconut milk and blend until well combined.

7. Serve with fresh parsley or garlic and chilli flakes.