Pumpkin Soup
Photo Credit: Simon Smith and Peter O'Sullivan

Cajun Pumpkin Soup

The perfect soup for fall. Creamy, warming, sweet & spicy!

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Pumpkin Soup

Cajun Pumpkin Soup

The perfect soup for fall. Creamy, warming, sweet & spicy!
Course: Soup
Keyword: fall soup, pumpkin recipes, pumpkin soup, soup recipes
Servings: 4
Author: Gaz Oakley

Ingredients

  • 1 medium-sized pumpkin, peeled, deseeded and cubed (my pumpkin was 17lb 10oz)
  • 3 tablespoons Cajun spice mix
  • 1 tablespoon dried sage
  • drizzle of olive oil
  • 2 onions, roughly chopped
  • 3 garlic cloves, roughly chopped
  • 2 cups non-dairy milk
  • 3 cups hot vegetable stock (you may need more if you pumpkin is large)
  • squeeze of lemon juice, optional
  • sea salt and ground pepper

To Garnish:

  • handful of pumpkin seeds
  • drizzle of vegan cream, such as soy or oat
  • sprinkle of dried chilli flakes
  • toasted bread

Instructions

  • Preheat your oven to 180°C (350°F).
  • Place the pumpkin into a roasting pan with the Cajun spice mix, sage, 2 teaspoons of salt and 1 teaspoon of pepper and a drizzle of oil. Mix it all up using your hands so the pumpkin is well coated.
  • Roast the pumpkin in your oven for around 45 minutes to 1 hour – or until it is tender.
  • When the pumpkin is cooked, place a large saucepan over a medium heat and add a drop of oil (or water if you’re keeping this recipe oil-free). Add the chopped onion and garlic and sauté the mix with a pinch of salt for 4 minutes.
  • Add the roasted pumpkin to the saucepan, followed by the milk and vegetable stock.
  • Allow the soup to simmer for 10 minutes before blending it until super smooth. Blend the soup a few ladlefuls at a time and if it’s too thick add more vegetable stock.
  • Check the soup is seasoned to your liking. If it needs an extra lift, add a squeeze of lemon juice, before serving with a few pumpkin seeds, a drizzle of vegan cream, a sprinkle of chilli flakes and some toasted bread.
  • This soup can be kept in the fridge for up to 4 days.

Notes

Plants Only KitchenExcerpted from Plants-Only Kitchen © 202o by Gaz Oakley. Published by Hardie Grant Quadrille. 
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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