As it’s already November, the pumpkin season has officially started and I couldn’t wait to post this amazing recipe for the pumpkin soup. Delicious vegan, diary free and gluten free recipe made from the roasted pumpkin and topped with sweet potato chips and pumpkin seeds.
You can use fresh pumpkin and roast it in the oven or any left over pumpkin that you may have. Make the most of this delicious vegetable. Once roasted it becomes sweet, soft and so delicious that you will want to use in all sort of different recipes. In fact pumpkin can be used in salads, soups, as a side dish or as an ingredient in cakes.
Prep time: 15min | Cooking time: 1hr | Serves: 4
2 small pumpkins (about 1kg)
2-3tbsp olive oil
1L vegetable stock
1 red onion
1 large sweet potato
1tbsp pumpkin seeds
2 garlic cloves
1/2tsp cayenne pepper
Pre-heat the oven to 200º C
Remove the seeds from the pumpkin and cut into big chunks then add onto the large baking tray, drizzle with the oil olive, add cayenne pepper and salt. Bake for approx. 45 – 50 minutes.
Once the pumpkin is baked, remove from the oven and set aside to cool then peel.
Whilst the oven is still hot, prepare the sweet potato chips. Cut the sweet potatoes into thin strips, toss it with olive oil and bake for approx. 10 minutes until crisp.
In the large sauce pan boil vegetable stock, add pumpkin, roughly chopped carrot, red onion and garlic. Cook until all vegetables become soft, then blend with a stick blender.
To garnish the pumpkin soup use sweet potato chips and pumpkin seeds. Enjoy!