Autumnal Roast Pumpkin Soup
It’s getting colder, the evenings are darker and autumn is well and truly upon us – but it isn’t all doom and gloom! We’re embracing the change in seasons with healthy and hearty recipes packed with fresh seasonal produce. We’ve teamed up with Ginger Vegan to create this warm and comforting Roast Pumpkin Soup to […]
It’s getting colder, the evenings are darker and autumn is well and truly upon us – but it isn’t all doom and gloom! We’re embracing the change in seasons with healthy and hearty recipes packed with fresh seasonal produce. We’ve teamed up with Ginger Vegan to create this warm and comforting Roast Pumpkin Soup to celebrate the beginning of World Vegan Month. Join us in celebrating 30 days of plant power!
Serves 4-6
Ingredients:
- 2 kg squash – get different sorts if you can
- 2 onions
- 3 cloves garlic
- 1.5 litres vegetable stock
- sprig of sage
- salt and pepper
Method:
- Halve the squash and scoop out the seeds.
- Cut into quarters or eighths and put into a large baking dish. You may need two dishes depending
on the size of your squash. - Peel and quarter the onions and peel the garlic cloves. Place in the dishes in amongst the squash.
- Roast at 180C for about 30 minutes or until the squash is tender.
- Leave until cool enough to handle and then scoop the flesh from the skins with a spoon.
- Place the roast pumpkin, onions and garlic cloves into a large pan.
- Pour over the vegetable stock and add the sprig of sage and bring to the boil.
- Remove from the heat and blend until smooth. Season with salt and pepper to taste.
- You can serve in a pumpkin as a great centrepiece or even small pumpkins for each person.
- After you have eaten the soup you can rinse out the pumpkins and cook for another meal.
We’ve paired this recipe with our crisp and zesty Original Kombucha Flavour!
Recipe by Mairi Rivers aka Ginger Vegan.
