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  • BBC Good Food Magazine

    soups

    Oct 01, 2020 3 minutes

    Vegan pumpkin soup

    SERVES 6 PREP 25 mins COOK 40 mins EASY V *

    Heat the oven to 200C/180C fan/gas 6. Peel, deseed and cut or into 3cm chunks. Toss on a baking tray withand. Season. Roast for 30 mins. Meanwhile, toast and in a dry frying pan. Leave to cool, then mix with , a and the . Heat/2 tbsp rapeseed oil in a large pan, and fry for 5and . Fry for 1 min more, then add , and the pumpkin. Bring to a simmer, then remove from the heat. Blend until smooth, adding another 200ml stock if you prefer a thinner soup. Return to a simmer. Season and squeeze in the juice of 1 lime. Serve topped with or , and the spiced seeds and coconut mixture.

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