I can’t tell you how many times I licked the spoon making this Vegan Pumpkin Soup. I’m surprised there was any left to style up!
What makes this Pumpkin Soup stand out from the crowd?
Firstly, it’s the method. Roasting the pumpkin, cauliflower, onion and garlic first really accentuates the natural sweet flavour of the vegetables.
A good stock. If you can use homemade, or store bought but fresh, this is best for flavour. If you’re not vegan, chicken stock is good too.
The toppings. No soup is complete without a good soup topper in my book. Of course you don’t need to add the toppings, but it’s so totally worth it guys. The crumbles of sweet vacuum packed chestnuts and a drizzle of this super easy winter vegan pesto makes all the difference to the flavour.
Note: This recipe makes more pesto than you will need, approx 1/3 of a cup, so store any leftovers in a Tupperware in the fridge for up to 5 days and use on another recipe.
Who is this Pumpkin Soup Suitable for?
VEGAN: This roast pumpkin soup is vegan friendly.
KETO / LOW CARB: Pumpkin and chestnuts are allowed on a keto diet. To keep the carbs low, just use 1 chestnut per serve.
SUGAR FREE: No sugar or sweeteners were added to this recipe.
EXTRA ADD INS:
Crispy tofu is great on top too if you’re really going for it.
If you’re not vegan, you might like to experiment with using butter instead of olive oil and adding some cooked chorizo or bacon.