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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

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Directions

10 mins to prep

50 mins to cook

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. 

You may like to add a splash of...

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