Roasted Vegan Pumpkin Soup with Coconut Relish

Name: Roasted Vegan Pumpkin Soup with Coconut Relish
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 6
Ingredients: 1 medium pumpkin or large squash; 1 large onion, finely chopped; 1 tbsp chopped ginger; 2 cloves garlic, crushed; 1000-1200 ml vegan stock; 1 tbsp vegan white miso; 1 tbsp rapeseed oil; 1/2 tsp ground allspice; 3 tbsp soya cream or coconut yogurt; 3 tbsp coconut flakes; 3 tbsp pumpkin seeds; 1 red chilli, deseeded and finely chopped; 1/2 bunch coriander, chopped; 1 lime, zested and juiced

This creamy vegan pumpkin soup gets deep flavor from roasted squash, ginger, garlic, and white miso. A bright coconut, chilli, coriander, and lime relish adds crunch and freshness to every bowl.

Servings6 Portions

Prep Time25 Mins

Cook Time40 Mins

Difficulty

Easy

Ingredients

medium pumpkin or large squash
1
large onion, finely chopped
1
chopped ginger
1 tbsp
garlic, crushed
2 cloves
vegan stock
1000 ml
vegan white miso
1 tbsp
rapeseed oil
1 tbsp
ground allspice
0.5 tsp
soya cream or coconut yogurt
3 tbsp
coconut flakes
3 tbsp
pumpkin seeds
3 tbsp
red chilli, deseeded and finely chopped
1
coriander, chopped
0.5 bunch
lime, zested and juiced
1

Step-by-Step Instructions

Preheat the oven to 200°C/180°C fan/gas 6. Peel and deseed the pumpkin or squash, then cut it into 3 cm chunks. Save the seeds for the relish if you like.

Spread the pumpkin on a baking tray. Drizzle with half the rapeseed oil, sprinkle with the allspice, season lightly, and toss to coat. Roast for about 30 minutes, turning once, until the pieces are tender and caramelized at the edges.

While the pumpkin roasts, toast the coconut flakes in a dry frying pan over low heat until lightly golden. Let them cool, then mix with the pumpkin seeds, red chilli, chopped coriander, and lime zest to make the relish.

Heat the remaining oil in a large saucepan over medium heat. Cook the onion for about 5 minutes, stirring often, until soft but not browned. Add the ginger and garlic and cook for 1 minute more.

Pour in 1000 ml of the vegan stock and whisk in the white miso. Add the roasted pumpkin, bring to a gentle simmer, then remove from the heat and blend until smooth with a stick blender.