CAJUN PUMPKIN SOUP

Ingredients
Soup

• 1 Medium sized Pumpkin, peeled, deseeded & cubed (my pumpkin was 8kg)
• 3 tbs Cajun Spice Mix
• 1 tbs Dried Sage
• Drizzle Olive Oil, leave out if keeping this recipe oil free
• 2 tsp Sea Salt

CAJUN PUMPKIN SOUP

• 1 tsp Cracked Black Pepper
• 2 Onions, peeled & roughly chopped
• 3 Cloves Garlic, peeled & roughly chopped
• 480ml/2 cups Non Dairy Milk
• approx 720ml/3 cups Vegetable Stock, more maybe needed depending the amount of Pumpkin you’ve used
• Squeeze Lemon Juice

Garnish

• Handfull Pumpkin Seeds
• Drizzle Vegan Cream, such as Alpro or Oatly
• Sprinkle of Dried Chilli Flakes
• Toast with Vegan Cream Cheese, recipe in my book Vegan 100

Intructions

1. Preheat your oven to 180 degrees C.
2. Place the pumpkin into a roasting tray with the cajun, sage, seasoning & oil. Mix it all up using your hands.
3. Roast the pumpkin in your oven for around 45 minutes to an hour – or until its tender. 
4. When the pumpkin is cooked. Place a large saucepan over a medium heat & a drop of oil or water if you’re keeping this recipe oil free, onion & garlic. Sauté the mix with a pinch of salt for 4 minutes.
5. Add the pumpkin to the saucepan, followed by the milk & vegetable stock. Allow the soup to simmer for 10 minutes before blending it until super smooth. 
6. ........
7. ..............

Open Full Recipes HERE

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