Pumpkin Soup Without Cream (Easy, Dairy-Free & Vegan)

Ingredients

• 1 pumpkin (weighing 35 oz/1kg (peeled and chopped into 1 inch/2.5cm cubes))
• 3 tablespoons olive oil
• 1/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 medium white onion ( finely chopped)
• 3 garlic cloves (minced/crushed)
• 1/4 teaspoon ground nutmeg
• 1 tablespoon honey
• 500 ml vegetable stock
• 2 tablespoons green pumpkin seeds

Instructions

1. 1

   Heat your oven to 180 C/350 F

2. 2

   Cut, peel and chop the pumpkin into 1 inch/2.5cm cubes

3. 3

   Place the chopped pumpkin in a couple of roasting trays and add ⅔ of the olive oil, salt and pepper evenly between them. (note 1)

4. 4

   Bake the pumpkin in the oven for 40 minutes, turning halfway. (note 2)

5. 5

   Cook the onion with the remaining olive oil on a low/medium heat until soft (note 3)

6. 6

   Add the garlic and cook for 1 minute

7. 7

   Add the pumpkin to the pan when roasted (note 4)

8. 8

   Stir in the ground nutmeg and honey.

9. 9

   Pour in the vegetable stock and simmer on a low/medium heat for 15 minutes.

10. 10

    Turn off the heat and leave to cool for 10 minutes before adding to the blender

11. 11

    Purée in a blender until smooth

12. 12

    Pour the puréed pumpkin soup back into the pan, adjust seasoning as desired and add water if too thick (note 5)

13. 13

    (Optional) Toast the pumpkin seeds on a medium/high heat for a few minutes until they begin to brown. (note 6)

14. 14

    Serve and enjoy with some fresh crusty bread!