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Vegan Cream of Pumpkin Soup Recipe
Easy creamy fall soup recipe with only a handful of ingredients.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2
Calories 163 kcal
Ingredients
- ½ large culinary pumpkin cubed
- 1 tsp ground nutmeg
- 2 tbsp maple syrup
- 2 cups vegetable stock
- 100 ml single soy cream
Optional extra
- 2 tbsp mixed seeds per person
- Light pinch of chilli powder
Instructions
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Heat 1 tsp olive oil in a large saucepan. Add pumpkin and nutmeg to the pan, then cook for 8-10 mins, stirring occasionally until it starts to soften and turn golden. Then add the maple syrup and cook for 2-3 minutes.
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Pour the vegetable stock into the pan and season with salt and pepper. Bring to the boil, then simmer for 10 mins until the squash is very soft.
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Pour the cream into the pan, bring back to the boil, then purée with a hand blender. For an extra-velvety consistency, you can pour the soup through a fine sieve.
Optional extra
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Add the seeds to a frying pan and cook until they’re about to pop, toss with the chilli powder and serve on top of your soup.