The beauty of seeing leaves turn crimson against a crisp has reminded me that yes, It's officially Fall. October has sneaked up on us bringing the most classic fall flavour, pumpkin.
Once it first appears at the grocery store as I have mentioned in my previous post, I tend to spice everything with pumpkin.
If you are feeling the Fall love too, then keep reading because this vegan Pumpkin Soup is exactly the recipe for you.
Believe it or not, I have never actually been at a Halloween dress-up party. It hasn't happened because I don't want to. I just never had the chance.
So invitations are more than welcome for next year. haha
I decided that I'm going to cosying up to this roasted pumpkin soup this year on Halloween.
I'm not a massive fan of horror movies, but Carl loves them. So by comprising Halloween is the only time of the year that we watch these movies together.
I have shared previously with you all that now I'm mostly plant-based, because of my lactose-intolerance. If you missed the post, click here. I still find extremely hard to stop myself when it comes to any sort of cheese, so I have been trying to find new ways to make things feel like they're full of dairy when in reality they're totally vegan.
Like in this recipe, switching double cream for coconut milk, both give the soup that lovely velvety and creamy texture, just that the second option is entirely dairy-free.
This roasted pumpkin soup is perfect for all fall evenings not only as a cosy night in on Halloween. It's made with a touch of maple syrup, warm spices, and seeds as garnish.
If you prefer a bit of tangy flavour add a hint of chilli and lime.
Let's make Vegan Pumpkin Soup!
Ingredients:
1 butternut or pumpkin
1 red onion
garlic ½ small bulb
maple syrup 1 ½ tablespoons
olive oil 1 ½ tablespoons
ground nutmeg 1 teaspoon
1 cup of coconut milk/ cream
1 cup of hot Vegetable Stock
Seasoning:
Nutmeg
salt and freshly ground black pepper
Maple syrup
Garnish: (optional)
Roasted pumpkin seeds
1 teaspoon Coconut milk
Some coriander leaves.
Instructions:
Roasting the pumpkin is the only the first part of this recipe.
1) Preheat oven to 375F (190C). Line a baking sheet with foil.
Using a sharp knife cut the pumpkin into quarters or if use squash into halves.
Using a spoon scrape all the seeds and strings out. Place flesh side up on the baking sheet.
2) Score flesh with a knife, making deep criss-cross slashes, then brush the flesh with olive oil maple syrup, nutmeg and salt and pepper.
For this recipe, you need to roast the onion and the garlic with the same method above.
Bake the pumpkin/squash, onion and the garlic for about 40-45 minutes or until everything is soft and caramelised. I
f the onion or the garlic begins to burn before the pumpkin is cooked just fold foil overtop of them. Remove pan from oven. Cool until they can be handled.
Once the pumpkin is ready
1) Remove from the oven, let cool for 10 minutes, then peel away skin and set pumpkin aside.
2) Transfer all the roasted ingredients into a pan. Pour in the hot Vegetable Stock, add in the coconut milk /cream and bring to the boil. Then blend it all with a hand blender until smooth. Add more stock if needed, until you get the consistency you want.
3) As a last step, taste and adjust all the seasonings as needed.
Serve with some pumpkin seeds as garnish (optional), coriander leaves and some swirling coconut milk on top.
To serve ladle into bowls, or reheat in a pot on the stovetop if needed.
It's rich, creamy and ultimately satisfying — the perfect starter for your autumn feast.
Can't wait for my Halloween plans, what's about you?
How will you spend this Halloween?
See you next time,
