Vegan Pumpkin Soup

Ingredients

• 1 Large onion
• 1 Medium pumpkin
• 4 tbsp Olive oil
• 4 Garlic cloves
• 1/2 tsp Ground Ceylon cinnamon
• 1/2 tsp Ground nutmeg
• 1/8 tsp Ground cloves
• 1/2 tsp Salt
• 1/2 tsp Ground black pepper
• 2 tbsp Maple syrup
• Pinch Curry Powder
• 4-5 cups Vegetable stock
• 1/2 cup Coconut milk
• Sprinkle of Pumpkin seeds to serve

Method

1. Preheat oven to 180 degrees
2. Line a baking tray with parchment paper
3. Carefully carve the pumpkin and remove all of the seeds
4. Cut the flesh of the pumpkin into (you can leave skin on) and place in a bowl
5. Add 1 tablespoon of the olive oil and ensure all of the pumpkin is coated before placing the pumpkin on the lined baking tray (if leaving skin on place flesh side down so that the skin is on top)
6. Roast in the oven for 30 minutes depending on the size you cut the pumpkin into
7. Once the flesh is easy is soft and cooked through (piece easily with a knife) , remove from the oven and set aside until cooled. Once cooled peel off the skin.
8. In a pan add the remaining 3 tablespoons of olive oil and heat before adding the diced onion, garlic and salt
9. Cook until onion is translucent
10. Add the pumpkin flesh and spices and black pepper to the pan and stir through to combine
11. Add the vegetable stock and bring to the boil
12. Once boiling, reduce to a low simmer and cook for around 10-15 minutes
13. Once heated through, add the coconut milk and maple syrup and warm through
14. Once the mixture is combined and warmed through, use a handheld blitzer to blitz whilst still in the pan or transfer to a blender
15. Once blended, warm through again and serve in individual bowls
16. Top with pumpkin seeds and a touch of salt and pepper and enjoy