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.