This is a very healthy root-veg soup, perfect for this time of year. Most pumpkin soups use cream, but I’m on a bit of a health-kick for at least a few days a week at the moment, so I used rice milk instead of the good stuff; making this a vegan soup as well. I’ve also given you the option of a delicious spiced version.
Ingredients – 2 tbsp olive oil, 2 onions , finely chopped, 1 big fat garlic clove, 1 whole, medium sized pumpkin peeled, deseeded and chopped into chunks and roasted, 600ml vegetable stock, 100ml rice milk, handful or blanched almonds…toasted to serve. Rosemary and Sage to roast with the pumpkin.
1. Peel, de-seed and chop the pumpkin, add 1 tbsp of olive oil to a roasting tin, chop the herbs and toss. Roast for about 30 minutes on gas mark 5, or until they start to get a good colour and a slight crispiness.
2. Add olive oil in a large saucepan, then gently cook two finely chopped onions and garlic for five minutes, until soft but not coloured. Add the now roasted to perfection pumpkin, Pour 600ml vegetable stock into the pan, then season with salt and pepper. Bring to the boil, then simmer for 10 minutes until the pumpkin is soft. Pour the rice milk into the pan and bring back to the boil, then purée until silky smooth, with a hand blender.
3. Toast up some almonds and fry some more sage to dress the soup.
4. For a spiced version – add chilli when cooking the onions and garlic, use coconut oil instead of olive and add a few pinches of cumin. I’ve also added some red lentils for extra goodness. If you’re doing the spiced version; use coriander instead of Rosemary and Sage. Fry up the almonds in cumin to serve.
Happy Halloween. Eat pumpkin and be happy.