Vegan Soups for a Warm, Healthy and Nutritious Winter | Luxiders

SPICY PUMPKIN SOUP

Ingredients

500g of pumpkin

1 litre of veggie stock

1 small yellow onion

4 Tablespoons of olive oil

2 Tablespoons of vegan heavy cream

1 teaspoon of ground ginger

Salt, pepper and chili flakes

To garnish:

1 Tablespoon of vegan heavy cream

1 Tablespoon of extra virgin olive oil

Chili flakes

Chopped sage

Start by cutting your pumpkin into slim half-moons: no need to peel it for now. Season it with salt, pepper, and oil, and then roast it in the oven at 200° for around 30 minutes. In the meantime, chop up the onion and cook it in a large pot along with a bit of oil, chili flakes, and ginger. Once the pumpkin is soft, get it out of the oven and leave it to cool off, then peel the skin off.  Put the cooked pumpkin in the pot with the onion and the spices, and cook everything for a couple of minutes to let the flavours meet and blend. Then add the veggie stock, salt, and pepper. Bring your culinary concoction to a boil and then remove it from the heat. Blend it to your liking and garnish it with the chopped sage leaves, some extra chili flakes, heavy cream, and olive oil.