Vegan Roasted Pumpkin Soup Bosh TV

Roasted Pumpkin Soup

  • Super simple
  • 0:30 m
  • 13 ingredients

A wonderful, hearty soup, that tastes so incredible it needs very little seasoning! This is a certified hug-in-a-bowl, perfect for an Autumn night snuggled in front of a TV or an open fire. Cinnamon, the classic pumpkin spice, shines through here, combining its gentle heat with the punchy cumin and zesty orange to create a wonderfully gentle, balanced soup. Goes great on its own for a healthy meal, or with a slice of buttered sourdough for a treat!

Serves: 4

Ingredients

For the recipe

  • 1 tsp chilli flakes
  • 2 tsp ground cinnamon
  • 2 tbsp pumpkin seeds or mixed seeds
  • 2 tbsp coconut cream (for drizzling)
  • 1 cooking pumpkin - approx. 1.5kg
  • 4 shallots
  • 4 garlic cloves
  • ½ tbsp ground cumin
  • ½ tbsp olive oil
  • ½ tbsp olive oil
  • Salt & pepper to taste
  • 2 celery stick
  • 2 carrots
  • 1 orange
  • 1 litre vegetable stock
  • handful of crispy onions

Before you start

Preheat oven to 180°C | Stick blender (or large jug blender like a vitamix) | Large roasting tray | Large saucepan

Step 1

To make the roast pumpkin

  • Top, tail and peel the pumpkin, taking out the seeds, and chop the flesh into 1-inch chunks, then place on a baking tray (leaving a small gap at one end)
  • Place a few tablespoons of the seeds and place on the baking tray
  • Peel and finely slice the shallots, then place a third onto the baking tray. Add a couple of peeled garlic cloves to the tray, then sprinkle over ½ tbsp oil and a generous pinch of salt and pepper
  • Put the tray in the oven for 20 minutes, or until the pumpkin is soft

Ingredients

  • 1 cooking pumpkin - approx. 1.5kg
  • 4 shallots
  • 4 garlic cloves
  • ½ tbsp olive oil
  • Salt & pepper to taste

Step 2

To make the soup base

  • Peel the carrots and roughly chop both the carrots and celery sticks
  • Heat ½ tbsp olive oil in a large saucepan and add the carrot and celery and the remaining shallot slices
  • Add a generous pinch of salt and cook for 5-7 minutes until softened
  • Pour in the stock and bring to the boil
  • Add the chilli flakes, cumin, cinnamon
  • Cook for a further 5-10 minutes until the veg is completely cooked through
  • Add the pumpkin from the oven and a good squeeze of juice from the orange (catching any pips) then stir everything together
  • Blend until smooth and silky, with either a stick blender or a large jug blender
  • Top with the crispy onions (if using), seeds and a drizzle of coconut cream

Ingredients

  • 1 tsp chilli flakes
  • 2 tsp ground cinnamon
  • 2 tbsp pumpkin seeds or mixed seeds
  • 2 tbsp coconut cream (for drizzling)
  • ½ tbsp ground cumin
  • ½ tbsp olive oil
  • 2 celery stick
  • 2 carrots
  • 1 orange
  • 1 litre vegetable stock
  • handful of crispy onions