
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.
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.
Add extra stock if you prefer a looser soup, then return it to a low simmer. Stir in the lime juice and adjust the seasoning. Serve in warm bowls with a swirl of soya cream or coconut yogurt and a generous spoonful of coconut relish.
For the smoothest soup, blend off the heat and add extra stock gradually until the texture is right. Butternut squash works well in place of pumpkin. Store leftover soup without the relish for up to 3 days in the fridge, or freeze for up to 3 months; add the cream and relish just before serving.




