Another way to use all the scrumptious pumpkins – abundant this time of year, is a very simple autumn soup. We buy pumpkins every week, as it’s one of our dog’s favourite veggies.
Top tip: This can also be used as a a sauce for pasta or gnocchi, maybe add some vegan cream or a little bit of spice.
In this recipe, I used half a small pumpkin, simmered the flesh in a pan, then drained. For recipe purposes, use 2 cups of cooked pumpkin. You could roast this in an air fryer if you prefer, I would cook on 175C for 20 minutes.
In a terracotta bowl, I roasted (in the air fryer) red onions, crushed garlic cloves, red bell pepper, rosemary, cherry tomatoes with a drizzle of olive oil. I like the depth of flavour achieved by roasting, but you could fry the ingredients instead. It’s important to brown the onions and soften the garlic for amazing flavour.
Autumn soup ingredients
2 cups cooked pumpkin
2 cups of coconut milk
1 cup cherry tomatoes
1 pinch sea salt flakes
1 red bell pepper
1 red onion
1 sprig rosemary
3 crushed cloves of garlic
1 handful chopped chives
1 handful chopped parsley
1tsp sweet smoked paprika
Half tsp turmeric
Half tsp white pepper
Half teaspoon black pepper
1 vegetable stock cube
I then blitzed all ingredients in the blender to my preferred consistency. The key for me is to hide as many veg as I can from my husband, who thinks vegetables are the work of the devil.
All my quantities are approximate as I don’t measure anything. The only time precise measurements are important, is when baking. The only way you could mess up this recipe is by adding too much salt. I added a sprinkle of sea salt flakes to the roasting veg, then I added a veggie stock cube (which also contains salt) to the blender. It didn’t need any more seasoning.
Add whatever herbs you prefer. Cooking should be fun and not stressful, it’s very difficult to mess up a bowl of soup. Maybe make it spicy by adding some chilli powder!
I ate this for lunch with a homemade turmeric and pumpkin seed scone. I will make a video about scones soon but the basic recipe is:
- 1 cup of self raising flour
- half teaspoon baking powder
- Quarter cup of vegan butter
- Quarter cup of vegan milk (or enough milk to make a soft dough)
- Half teaspoon tumeric
- 1 tablespoon sunflower seeds.
Makes 3 medium sized scones. I served with vegan butter and a sprinkle of toasted nuts and seeds on top.
I will now fast until 8am tomorrow morning. Don’t be fooled by how small this meal of autumn soup and a scone is. It’s full of plant fibre and will keep my belly happy until tomorrow morning.
Thanks for stopping by, check back weekly for new recipes.
Gail x