Vegan Roast Pumpkin & ClemenGold® Soup
A classic soup made vegan, this is a hearty and warming dish that celebrates the delicious combination of pumpkin and citrus.
- Serves: 2-6 |
- Prep Time : 20 mins |
- Cook Time : 60 mins
salt and pepper
1 onion, chopped
3 baby leeks, chopped
3 garlic, chopped
2 tsp (10 ml) mixed spice
½ tsp (2,5 ml) chilli flakes
1 ½ C (375 ml) vegetable stock
½ C (125 ml) ClemenGold® juice
a squeeze of LemonGold® juice
½ C (125 ml) coconut milk
¼ C (60 ml) pumpkin seeds, toasted
¼ C (60 ml) coconut flakes, toasted
small handful micro herbs
french loaf, sliced and buttered
Preheat the oven to 200 ºC. Drizzle the pumpkin chunks with olive oil and season with salt and pepper. Roast in the oven for 30-40 minutes until soft with caramelised edges.
Set a large pot over medium-high heat. Add a splash of olive oil and fry the onions and leeks until they begin to soften and brown. Add the garlic and chilli flakes and fry for a minute until fragrant. Pour in the stock and ClemenGold® juice, then add the pumpkin. Bring to a boil, then remove from the heat and blitz with a hand blender until the desired consistency is reached. Return to the stove, season to taste then add the lemon juice. Bring back up to a simmer then turn off the heat. Note: if the soup is thicker than you would like, you can add a little extra vegetable stock while blitzing.
Portion the soup into serving bowls and add a swirl of coconut milk to each. Top with a grating of ClemenGold® zest and toasted pumpkin seeds. Garnish with micro herbs and a crack of black pepper and serve with crusty bread.