Vegan Spicy Pumpkin Soup
DIETARY - Vegan, Vegetarian, Gluten-free, Nut-free, Dairy-free
My family and I have been making this soup for many years. At the first sign of autumn, we’d pick a pumpkin and make this soup together. I’m the only vegetarian but every member of the household adored tucking in, usually with a hunk of bread to mop up with.
The beauty of this soup is that you can use any kind of pumpkin or squash to make it. The cucurbits add a thick, creamy texture to the soup while the spices add a hit of warmth. If you’re not a fan of spicy food you can leave out the Cajun seasoning and add a little extra paprika instead. You can serve the soup topped with pumpkin seeds, vegan cheese or toasted nuts.
Vegan Spicy Pumpkin Soup
Serves: 4
This warming winter soup is a real crowd-pleaser. The pumpkin makes the soup deliciously creamy while the spices elevate the flavour
Ingredients:
- 2 tbsp olive oil
- 2 red onions, chopped
- 1kg pumpkin or butternut squash of your choice, skin removed and roughly chopped
- 2 large/beefsteak tomatoes, chopped
- 2-3 tbsp Cajun spice mix (to taste)
- 1 tsp smoked paprika
- 1 litre vegetable stock
- Salt
- Pepper
Method:
- Heat the oil in a deep pan set over a medium heat then add the onions and sauté until just starting to colour.
- Add the pumpkin or squash to the onion and sauté for a further 5 minutes.
- Stir in the chopped tomatoes and cook for another couple of minutes.
- Stir in the spices and seasoning and cook for 1 minute.
- Pour over the vegetable stock, making sure it completely covers the veg. Bring to a simmer then place a lid on your pan and leave to cook for 30 minutes.
- After this time, the pumpkin should be tender and your soup ready to blitz in a food processor or with a stick blender. This should produce a beautifully creamy soup that does not require straining. Once ready, season to taste and serve.
Tip:
This soup keeps well for up to four days in an airtight container in the fridge, or it can be frozen.