Classic Pumpkin Soup Recipe
Healthy choice
Mostly whole foods
Gluten-free option
Soy-free option
Refined sugar free
Nut-free option
Budget friendly
Easy peasy
Comfort food
Entertaining
Main meals
Soups
Wholesome – check! Comforting – check! Delicious – double check! There’s simply no need to reinvent the wheel when the classics are this good…
You will need
Serves
- 1.5kg pumpkin (unpeeled) or 1.3kg pumpkin (peeled and without seeds), cut into 2cm cubes
- ¼ cup olive oil, or as needed
- 1 brown onion, chopped
- 3 garlic cloves, crushed
- 1L vegan chicken-style liquid stock
- ¼ teaspoon ground nutmeg, or to taste
- Salt and pepper, to taste
Recipe: Rainbow Nourishments
Directions
Step 1
Preheat your oven to 200°C (conventional) or 180°C (fan-forced). Line 2 large trays with baking paper.
Step 2
Add the pumpkin and 2 tablespoons of oil to a large bowl. Toss to coat.
Step 3
Arrange the pumpkin on the 2 baking trays. Bake for around 30 minutes or until the pumpkin is tender.
Step 4
Heat the oil in a large pot over medium heat. Add the onion and sauté for 10 minutes or until it’s soft, aromatic and translucent.
Step 5
Add the garlic and sauté for 1 minute.
Step 6
Add the cooked pumpkin, stock and nutmeg. Bring the mixture to a boil. Reduce the heat and let the mixture simmer for at least 10 minutes to allow the flavours to come together.
Step 7
Remove the pot from the heat and cool slightly.
Step 8
Use a stick blender or stand mixer to puree the pumpkin mixture. You may need to blend the soup in batches and be careful of any hot splashing liquid.
Step 9
Taste and season the soup as desired.
Step 10
Divide the soup into bowls. Drizzle over some vegan cream if desired, and serve with crusty bread.
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Recipe: Rainbow Nourishments
