Vegan Hokkaido Pumpkin Soup (4 people)

(30-45 min)

Here is yet another true classic at Mindfulness Manor. We really love this soup, as it is very simple to make, healthy and yet a real comfort food for a rainy day or if you just need to spoil yourself. We usually serve this with chopped fresh coriander, soy yoghurt naturel, diced crunchy apples, rye bread croutons or chopped roasted salted almonds but you can choose different kinds of toppings.

Ingredients:

1 Hokkaido pumpkin

1 big onion

4-5 cloves of garlic

2-3 carrots

4 potatoes

1 medium spicy chilli (don’t use the seeds)

1 tbsp. ginger (finely chopped or grated)

1-1,5 litre of vegetable stock

1 dl soy cream

Olive oil

1 lemon

1 tsp. ground cumin

½ tsp. cayenne pepper

Salt and pepper

Topping:

Soy cream

Roasted salted almonds (chopped)

1 apple (diced)

Fresh coriander (chopped)

Scrub and rinse the pumpkin (no need to peel it), chop it in half and scrape the seeds out with a spoon. Cut the pumpkin into large dices, put them into a bowl and add a bit of olive oil and rub it on all surfaces. Heat the oven to about 200 degree celsius and roast the pumpkin for about 20 minutes or until it starts to get colour and caramelise. Meanwhile heat oil in a big pot and sauté the rest of the vegetables for about 5-8 minutes on medium heat.

Add the roasted pumpkin, cumin and cayenne pepper to the pot, add vegetable stock so it just about covers (you can always add more later to adjust the consistency). Let it simmer for about 20-30 minutes.

Blend it with a hand blender until it is completely silky smooth and creamy.

Add lemon juice and cream and blend it for another few minutes and then add salt and pepper (and maybe cumin and cayenne pepper) according to taste.

Voila!